Crab Salad on Endive Appetizer

Name: Crab Salad on Endive Appetizer
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 12
Cuisine: Global
Ingredients: 3 Tbsps celery leaves, chopped; 12 servings chopped parsley or chives, to garnish; 24 endive, separated leaves; 3 Tbsps evaporated milk; 170 grams lump crabmeat, broken into small pieces; 59 milliliters mayonnaise; 1 teaspoon orange zest; 3 radishes, grated; 0 red bell pepper, finely chopped; 12 servings salt and pepper; 1 shallot, finely chopped

Need A mixture of evaporated milk, radishes, orange zest, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 13 minutes.

Ingredients

Servings:

3Tbsps

celery leaves, chopped 12servings

chopped parsley or chives, to garnish 24

endive, separated leaves 3Tbsps

evaporated milk 170grams

lump crabmeat, broken into small pieces 59milliliters

mayonnaise 1teaspoon

orange zest 3

radishes, grated 0

red bell pepper, finely chopped 12servings

salt and pepper 1

shallot, finely chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.