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Belgian Endive Stuffed with Crabmeat Ravigote
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1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon hot red pepper sauce
1/4 teaspoon salt
2 tablespoons chopped green onions
1/4 cup seeded, small diced tomatoes
2 tablespoons small capers, drained
1 tablespoon minced shallots
1 tablespoon chopped fresh parsley
1 pound lump crabmeat, picked over for shells and cartilage
4 heads Belgian endive, cored, leaves separated and wiped clean
1 head radicchio Treviso, cored, leaves separated and wiped clean
2 bunches fresh watercress, garnish
In a bowl, combine the mayonnaise, mustard, lemon juice, garlic, hot sauce, and salt. Whisk to combine. Fold in the green onions, tomatoes, capers, shallots, and parsley. Gently fold in the crabmeat, turning to gently coat with the dressing and being careful not to break up the lumps. Adjust seasoning, to taste.
Spoon a heaping tablespoon of the stuffing into endive and radicchio leaves. Arrange the watercress and stuffed endives and radicchio decoratively on a platter and serve as an hors d'oeuvre. Alternately, place the watercress on 8 small plates and drizzle with extra-virgin olive oil.
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