Dungeness Crab Salad on Endive Petals
7 oz cooked Dungeness crab meat
2 inner stalks of celery finely chopped
2 Tbsp mayonnaise
1 Tbsp freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 ½ tsp Dijon mustard
Coarse salt and freshly ground pepper
5-6 firm, fresh heads Belgium endive
Fresh chopped parsley for garnishCut 1/2 inch off the bottom (root end) of each head of endive. Separate the leaves, and set aside 24. Trim the leaves to measure about 4 inches in length. The leaves may be kept, in a single layer under a damp paper towel, in the refrigerator for up to 4 hours.
Cut Dungeness crab meat into chunks. In a medium bowl, combine celery, mayonnaise, mustard lemon zest and juice, salt and pepper to taste. Add Dungeness crab meat and mix well.
Place a tablespoon of the Dungeness crab salad on the base of each endive petal. Garnish with parsley and serve.
Adapted from Martha Stewart’s Holidays 2003
trying these little nummers for the warm up party tonight
These were good and easy to make, must do for future event. I finally mastered the crostini... thin slices and spray olive oil from the "MISTO" or whatever... way less oil than the brush.
what is the color of your voice?