Crab Salad Bites on Endive

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  • Level: Easy
  • Total: 13 min
  • Prep: 13 min
  • Yield: 24 pieces, 8 servings
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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


  1. 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.