Crab Salad on Endive Appetizer

poniedziałek, 10 lutego 2014

Crab Salad on Endive Appetizer

Time: 13 mins


  • 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


  • 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.

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