Saturday, December 31, 2011

December 31, 2011: Crab Stuffed Belgian Endive Recipe

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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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