Crab Salad on Endive Appetizer
Ready In: 13 mins
Serves: 12-24
Yields: 24 Appetizers
Ingredients
- 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
Directions
- 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.
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