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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cabrera Estate in Malakoff, Texas in 1986.

Ingredients Edit

Directions Edit

  1. Arrange 4 endive leaves on each of 4 chilled salad plates.
  2. Coarsely chop the remaining leaves and make a bed of them on the arranged leaves.
  3. Combine vinegar, crabmeat, tarragon, olive oil, mayonnaise, capers, tabasco and lemon juice.
  4. Season with salt and pepper.
  5. Divide crab mixture equally among the plates mounding it on the beds of chopped endive.
  6. Serve immediately.
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