Crab Salad Bites on Endive

Name: Crab Salad Bites on Endive
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Chopped parsley or chives, to garnish; 24 endive leaves; 3 Tbsps chopped celery greens; 3 Tbsps heavy cream; 170 grams lump white crab meat, broken into small pieces with your fingertips; 59 milliliters mayonnaise; 1 orange, zested; 3 radishes, grated; 0 red bell pepper, finely chopped; 8 servings Salt and pepper; 1 shallot, finely chopped

Crab Salad Bites on Endive requires about 13 minutes from start to finish. One portion of this dish contains approximately 21g of protein, 10g of fat, and a total of 321 calories. For $5.54 per serving, you get a main course that serves 8. Head to the store and pick up orange zest, salt and pepper, shallot, and a few other things to make it today. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Put the crab in a medium bowl, and add the bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper.

Ingredients you will need

Bell Pepper

Orange Zest

Shallot

Celery

Greens

Pepper

Radish

Crab

Salt

Equipment you will use

Bowl

Combine the mayonnaise and heavy cream in a small bowl.

Ingredients you will need

Heavy Cream

Mayonnaise

Equipment you will use

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.

Ingredients you will need

Parsley

Chives

Endive

Crab

Equipment

Bowl

Ingredients

Servings:

8servings

Chopped parsley or chives, to garnish 24

endive leaves 3Tbsps

chopped celery greens 3Tbsps

heavy cream 170grams

lump white crab meat, broken into small pieces with your fingertips 59milliliters

mayonnaise 1

orange, zested 3

radishes, grated 0

red bell pepper, finely chopped 8servings

Salt and pepper 1

shallot, finely chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.