Recipe information
Yield
24 pieces, 6 to 8 servings
Ingredients
6 ounces lump white crabmeat
1/4 red bell pepper, finely chopped
1 shallot, finely chopped
Zest of 1 orange
3 radishes, grated
3 tablespoons chopped celery leaves
Salt and freshly ground black pepper
1/4 cup mayonnaise
3 tablespoons heavy cream
24 leaves Belgian endive
Chopped fresh flat-leaf parsley or chives, for garnish
Preparation
Place the crab in a medium bowl and use your fingertips to break it into small pieces. Add the bell pepper, shallot, orange zest, grated radish, celery greens, and salt and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Mound a rounded spoonful of the crab salad onto the root end of each endive and fill the leaves to half their length. Arrange the stuffed endive on a platter and garnish with chopped parsley or chives.
