Endive Cups with Corn and Crab Salad

Fresh cilantro and dried cranberries jazz up our crab and corn salad served in endive cups.

Endive Cups with Corn and Crab Salad

MAKES 12 SERVINGS

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

• 1 cup fresh corn kernels from about 1 ear
• 1 8-ounce container jumbo lump crabmeat, picked free of shell
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped dried cranberries
• 1/4 cup finely chopped cilantro
• 1 lime juiced
• 1/4 cup mayonnaise
• Salt and pepper to taste
• 2 heads Belgian endive

Method

 

1. In a medium bowl, stir together corn, crabmeat, red onion, cranberries, and cilantro. Add lime juice and mayonnaise. Stir to combine, and season with salt and pepper.
2. Arrange endive leaves on serving platter, and top each with a generous tablespoon of crabmeat mixture.

Discover seasonal recipes, inspiring style ideas, and more by ordering your Southern Lady print subscription and digital subscription today!