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    Name Serving Size Actions
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    Crab Salad Bites on Endive View Edit

    Servings: Not specified

    Directions

    Put the crab in a medium bowl, and add the bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Using a rounded spoonful, mound the crab salad onto the root end of the endive and fill the leaves half the length of the endive. Arrange the stuffed endive on a platter and garnish with chopped parsley or chives.

    Ingredients
    • 6 ounces lump white crab meat, broken into small pieces with your fingertips
    • 1/4 red bell pepper, finely chopped
    • 1 shallot, finely chopped
    • 1 orange, zested
    • 3 radishes, grated
    • 3 tablespoons chopped celery greens
    • Salt and pepper
    • 1/4 cup mayonnaise
    • 3 tablespoons heavy cream
    • 24 endive leaves
    • Chopped parsley or chives, to garnish

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 13 minutes Yield: 24 pieces, 8 servings