Crab Salad on Endive Appetizer

Crab Salad on Endive Appetizer

poniedziałek, 10 lutego 2014

Crab Salad on Endive Appetizer

Time: 13 mins

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

• 1 Lightly combine the crab, bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper in a medium bowl.
• 2 In a separate bowl, combine the mayonnaise and heavy cream.
• 3 Add the dressing to the crab and mix well.
• 4 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.