Crab Salad With Endive
This recipe combines the sweetness of fresh lump crabmeat with the subtle crunch of fennel, all mixed together with a creamy and citrusy dressing. Served on crisp Belgian endive leaves, these elegant crab salad bites are perfect for any gathering or as a delightful appetizer.
— Constant Cookbook
Ingredients
- 1/2 fennel bulb, trimmed, quartered lengthwise and finely chopped
- 1/2 lb. fresh lump crabmeat, picked over for shell fragments
- 1 shallot, finely chopped
- 1 Tbs. finely snipped fresh chives, plus more for garnish
- 1 Tbs. finely chopped fresh flat-leaf parsley
- 2 Tbs. mayonnaise
- 1 Tbs. crème fraîche or sour cream
- Juice of 1 lemon
- 1/4 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground white pepper, plus more, to taste
- 6 large heads Belgian endive
Instructions
- <b>Prepare the crab salad</b>
- In a bowl, stir together the fennel, crabmeat, shallot, the 1 Tbs. chives, the parsley, mayonnaise, cr&#232;me fra&#238;che, lemon juice, the 1/4 tsp. salt and the 1/4 tsp. white pepper. Taste and adjust the seasonings with salt and white pepper.
- <b>Assemble the salad</b>
- Trim the root ends from the endive heads and separate into spears. Arrange 24 of the largest spears on a platter. Spoon a generous amount of crab salad onto the wide end of each spear, garnish with chives and serve immediately. Makes 24 pieces.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Small Plates,</i> by Brigit L. Binns (Oxmoor House, 2007).
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