Crab Salad Bites on Endive
- Level: Easy
- Yield: 24 pieces, 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 132
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 11
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 31
- Sodium
- 537
- Total: 13 min
- Prep: 13 min
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.