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    from "FreshDirect Recipes"

    This no-cook appetizer relies on briny crab meat and the fresh flavor of citrus for zip. Be sure to pick through the crab meat before using it in the recipe. Many canned crab products still contain some shell material.

    Yield: Makes 30
    Preparation time: About 25 minutes

    1 pounds fresh lump crabmeat, cartilage removed
    2 navel oranges, peeled and sectioned
    8oz diced (1/4 inch) hothouse cucumber or jicama
    1/4 cup diced (1/4 inch) red onion
    1 teaspoon finely minced garlic
    1/2 teaspoon finely minced jalapeño pepper, seeds removed
    1 tablespoon fresh lime juice
    1 tablespoon chopped fresh mint (plus additional, for garnish)
    1 tablespoon olive oil
    Salt and freshly ground black pepper, to taste
    30 endive leaves (from about 4 heads)

    Print recipe

    1. In a mixing bowl, combine crab, orange sections, cucumber or jicama, onion, garlic, jalapeño, lime, mint and olive oil; season to taste with salt and pepper.
    2. Cover with plastic wrap, and refrigerate up to 1 day. To serve, place 1 tablespoon mixture on each endive leaf, and garnish with additional mint.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Premium Canned Backfin/Lump Wild Crabmeat (pasteurized) - $19.99/ea
      Navel Orange - $1.29/ea Save! 5 for $5.00
     Farm Fresh, Lg
      Greenhouse Cucumber, Medium - $2.99/ea Save! 2 for $5.00
     Farm Fresh, Med
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh

    Jalapeño Pepper - $2.99/lb
     Farm Fresh
      Limes - $0.99/ea
     Farm Fresh
      Mint - $1.99/ea
     Farm Fresh
      Belgian Endive - $3.99/lb
     Farm Fresh
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
      Gefen Ground Black Pepper - $1.59/ea
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
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