This crab pasta salad is made with creamy Italian dressing and has flavor and flair. Perfect for BBQs, potlucks, and summer ...

Cut 2 of the endive cores crosswise into 1/4-inch slices and toss with the celery. Add crabmeat and dressing, season with 1/8 teaspoon salt and 1/8 teaspoon pepper, and fold gently with a rubber ...

Add the parmesan and gently toss. Serve the crab cakes with the arugula salad, rémoulade and lemon wedges. Sprinkle with parsley.