Cook the Book: Crabmeat, Corn and Cumin Salad in Endive Spears
Whole endive leaves make beautiful, edible canape cups, and come into peak season just in time for the holidays. In this week's Cook the Book selection, The Bon Appétit Fast Easy Fresh Cookbook, the leaves are filled with a cumin-flavored mixture of lump crabmeat and corn kernels.
Crabmeat, Corn and Cumin Salad in Endive Spears
- makes 10 servings -
Adapted from The Bon Appétit Fast East Fresh Cookbook by Barbara Fairchild
Ingredients:
6 ounces fresh lump crabmeat, picked over, well drained
1/2 cup frozen corn kernels, thawed, drained
1/4 cup finely chopped red onion
1/4 cup mayonnaise
4 teaspoons mixed chopped fresh herbs (such as tarragon and parsley)
1 tablespoon thawed orange juice concentrate
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 heads Belgian endive, separated into spears
Procedure:
1. Mix first 10 ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill at least 4 hours and up to 1 day.
2. Drain salad and place 1 rounded tablespoon in base end of each endive spear. Arrange on platters and serve.
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7 Comments:
Crabmeat cumin and endive? Can anyone vouch for this combination?
renzata at 1:21PM on 12/17/08
@renzata ~ all but the cumin - yes! I love a crabmeat mixture on endive. It's tastes fantastic and is a beautiful presentation. Endive and crabmeat are pricey, so it's a party dish. Have to give this recipe a try.
PerkyMac at 1:34PM on 12/17/08
@renzata- and I will vouch for the cumin and crabmeat... it's smokey and sweet -- yum! I make my shrimp tacos with a ton of cumin in the slaw, it's just a perfect spice for seafood.
GretchinF at 3:12PM on 12/17/08
Ahhh, yes... but is it endive or on-deeev? ;P
buffy at 12:29AM on 12/18/08
@buffy ~ I refuse to answer that question on the grounds that it may *intimidate* me. ;-)
I use cumin in chili and spicier foods, but never tried it in anything with seafood. I'm ready to experiment! Bet it would be great in paella and crabcakes, too. Thanks GretchinF and Michele!
PerkyMac at 11:15AM on 12/18/08
Try subbing Old Bay for the cumin and cayenne-I'll vouch for that!
onedrummer at 12:44PM on 12/22/08
I recently enjoyed this appetizer at a cocktail party and I was so bowled over I asked the hostess from the recipe and this was it! The cumin gives it an unexpected but necessary twist- it would be bland without it.
BH2KIDS at 5:15AM on 01/31/09