Ingredients
6 ounces lump white crab meat, broken into small pieces with your fingertips
1/4 red bell pepper, finely chopped
1 shallot, finely chopped
1 orange, zested
3 radishes, grated
3 tablespoons celery greens, chopped
Salt and pepper
1/4 cup mayonnaise
3 tablespoons heavy cream
24 endive leaves
Chopped parsley or chives, for garnish
Directions
Put the crab in a medium bowl. Add the bell pepper, shallot, orange zest, grated radish, celery greens, salt and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Using a rounded spoonful, mound the crab salad onto the root end of each endive leaf and fill the leaves half their length. Arrange stuffed endive leaves on a platter and garnish with chopped parsley or chives.
