Crab Salad Bites on Endive (Rachael Ray) |
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Prep Time: 13 Minutes Cook Time: 0 Minutes |
Ready In: 13 Minutes Servings: 24 |
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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:
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.
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