Ingredients
- 6 ounces lump white crab meat, broken into small pieces with your fingertips
- 1/4 red bell pepper, finely chopped
- 1 shallot, finely chopped
- 1 orange, zested
- 3 radishes, grated
- 3 tablespoons chopped celery greens
- Salt and pepper
- 1/4 cup mayonnaise
- 3 tablespoons heavy cream
- 24 endive leaves
- Chopped parsley or chives, to garnish
Directions
Put the crab in a medium bowl, and add the bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper. Combine the mayonnaise and heavy cream in a small bowl. 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 the stuffed endive on a platter and garnish with chopped parsley or chives.
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By r.fichera_12528258
Bothell, 87
on January 07, 2010
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Made this for a New Year's Eve party and all anyone could taste was orange zest- what a waste of money and time- I will never trust Rachael again- while she was making this on her show she kept saying, "Trust me- ALL of your friends will want this recipe!" Wrongo!
By joanne.thompson...
Cedaredge,, 44
on December 13, 2009
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DELICIOUS !! I SERVED IT TO A GROUP OF LADIES ALONG WITH OTHER TAPAS TYPE FOODS ....THIS IS SO YUM-O AND PRETTY ON A TRAY. THANKS rACHEL.
By nyclatinlefty_1...
Jamaica/NYC, NY
on February 06, 2009
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This is a recipe may be fast but for taste, its pretty bland. This recipe was not flavorful at all.
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