Crab and Endive Hors d'Oeurves
Lump crab meat is gently tossed with peppers and shallots then spooned inside fresh crisp endive leaves.
Ingredients
- 8 oz lump crab meat
- 4 small-medium size endive heads carefully peel away the leaves from the stem then rinse and pat dry. Discard the smaller inner leaves that are too small as well as any discolored outer leaves.
- ½ red pepper seeds removed and chopped fine
- ½ green pepper seeds removed and chopped fine
- 1 small shallot chopped fine
- 1 tablespoon extra virgin olive oil
- 1 fresh lemon ¼ juiced, the remaining lemon cut into wedges and use for serving
- 1 tablespoon dill chopped and for extra for garnish
- cocktail sauce optional
Instructions
- Toss all ingredients together in a medium size bowl.
- Peel endive, gently rinse off the leaves and pat dry with paper towel.
- Spoon the crab filling into the endive leaves then garnish with extra dill and lemon wedges.
- Serve immediately or refrigerate up to 2 hours.
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