Yield: 6-8 servings
Ingredients:
-1/2 fennel bulb, trimmed, quartered
lengthwise, and finely chopped
-1/2 lb. fresh lump crabmeat, picked
over for shell fragments and squeezed
to remove excess liquid
-1 finely chopped shallot
-1 Tbs. chives, finely snipped, plus
more for garnish
-1 Tbs. fresh flat-leaf parsley, minced
-2 Tbs. mayonnaise
-1 Tbs. crème fraiche or sour cream
-1 lemon, juiced
-Salt and white pepper
-6 large Belgian endive heads
-In a bowl, stir together the fennel, crabmeat, shallot, 1
Tbs. chives, parsley, mayonnaise, crème fraiche, lemon juice, ¼ tsp. salt, and
¼ tsp. pepper. Taste and adjust the seasonings.
-Trim the root ends from the endive heads and separate into
spears. Arrange 24 of the largest spears on a platter. Spoon a generous amount
of crab salad onto the wide end of each spear. Garnish with the remaining
chives and serve.
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