MMMMM---------------------------SAUCE-------------------------------- 2 Tomatoes; peeled, seeded, ; chopped 1/3 c Chopped fresh cilantro 2 tb Sherry wine vinegar 1 Garlic clove; chopped 1 pn Cayenne pepper 1/2 c Olive oil 2 Heads Belgian endive; -trimmed, separated ; into spears Chopped fresh chives For Crab Salad: Heat oil in heavy large skillet over medium-high heat. Add shallots and ginger and saute until tender, about 4 minutes. Add apple, zucchini, both bell peppers and carrot and saute until tender but not brown, about 5 minutes. Remove from heat. Cool to room temperature. Mix crabmeat, mayonnaise, 2 tablespoons chopped chives and sauted vegetables in large bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) For Sauce: Combine tomatoes, cilantro, vinegar, garlic and cayenne in blender and puree until almost smooth. Gradually add oil and blend until sauce is thick. Transfer to medium bowl. Season to taste with salt and pepper. Arrange endive spears on large platter, tips toward platter edge. Spoon crab salad into center of platter. Drizzle sauce over endive. Garnish salad with chopped fresh chives and serve. 6 Appetizer Servings. Bon Appetit August 1995 Per serving: 2056 Calories (kcal); 187g Total Fat; (78% calories from fat); 59g Protein; 56g Carbohydrate; 196mg Cholesterol; 1245mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 11 Vegetable; 0 Fruit; 31 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (413g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 417 (77%)|
|Amt Per Serving||% DV|
|Total Fat 46.3g||62 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 22g|
|Cholesterol 30.6mg||9 %|
|Sodium 859.5mg||30 %|
|Potassium 204.2mg||5 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 31.1g|
|Protein 2.3g||3 %|
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Calories per serving: 541
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