My husband and I don’t really have any New Year’s Eve
traditions other than enjoying a nice meal of steak and lobster. If you need to
prepare an hors d’oeuvre for a party tonight, this recipe looks very elegant and
fits the bill as far as including seafood in the menu. I got this recipe some
years ago from The Food Network website and modified it slightly.
Crab Stuffed Endive
½ cup mayonnaise
2 t. Dijon mustard
2 t. lemon juice
½ t. minced garlic
¼ t. hot sauce (such as Tabasco)
¼ t. salt
2 T. chopped green onions
¼ cup seeded, small diced tomatoes
2 T. small capers, drained
1 T. minced shallots
1 T. chopped fresh parsley
1 pound lump crab meat, picked over for shells and cartilage
4 heads endive, cored, leaves separated and wiped clean
In a bowl, combine the mayonnaise, mustard, lemon juice,
garlic, hot sauce and salt. Whisk to combine. Fold in the green onions,
tomatoes, capers, shallots and parsley. Gently fold in the crab meat, turning to
coat with the dressing and being careful not to break up the lumps. Adjust
seasoning to taste.
Spoon a heaping tablespoon of the stuffing into the endive
leaves.
Makes about 40 hors d’oeuvres
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