Prep 13 mins
Cook 0 mins
These light and fresh bites don't require a fork and are easy to pick up and carry at a cocktail or dinner party and can be made a day or two in advance. Or reduce the recipe size for an endulgent lunch for yourself! Endive is a flavorful member of the lettuce family that serves as a natural and edible bowl for the crab salad. Look for small heads of endive with no wilting leaves and a bright color. The original recipe called for heavy cream, but that has been replaced with evaporated milk with the same results and less calories and fat. Silk tofu works as well, too, for added protein.
- 6 ounces lump crabmeat, broken into small pieces
- 1⁄4 red bell pepper, finely chopped
- 1 shallot, finely chopped
- 1 teaspoon orange zest
- 3 radishes, grated
- 3 tablespoons celery leaves, chopped
- salt and pepper
- 1⁄4 cup mayonnaise
- 3 tablespoons evaporated milk
- 24 endive, separated leaves
- chopped parsley or chives, to garnish
- Lightly combine the crab, bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper in a medium bowl.
- In a separate bowl, combine the mayonnaise and heavy cream.
- 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 on a platter or at each place setting.