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Endive: Dungeness Crab Salad on Endive Petals

Source of Recipe

Adapted from Martha Stewart’s Holidays 2003


List of Ingredients



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 garnish





Recipe

Cut 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.