Crab Salad On Endive Appetizer - cooking recipe
Ingredients
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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
Preparation
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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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