Crab Stuffed Endive
Prep Time
10 mins
My intention is to create a light nibble, bursting with fresh Dungeness crab, easy finger food. The endive I used was grown in Rio Vista on the Sacramento delta, which is where Pete and I raised our two boys during their earliest years. Endive wasn’t grown there then, but the river had a thriving community of crawdads. This would be great using fresh cook crawdads from the Sacramento River.
Course:
Appetizer
Cuisine:
California Wine Country
Ingredients
- ¼ # Dungeness crab cleaned
- 4-5 whole endive
- 2 tbls celery diced finely
- ½ medium shallot minced
- 2 splash Cointreau or Grand Marnier
- 1/8 tsp Dijon mustard
- ½-1 tsp lime juice
- ¼ tsp olive oil or mayonnaise
- 2-3 tarragon leaves crushed or chopped
- 1-2 chives sliced thinly
- salt and pepper
Instructions
-
Prepare the ingredients. Clean the endive, removing the outer leaves and selecting the larger, well-formed leaves.
-
Prepare the shallot and celery. Combine the wet ingredients, whisk. -
Reserving the endive, tarragon and chive, combine the crab, chopped vegetables and wet ingredients, leaving the crab chunky and saving any larger pieces. Salt and pepper to taste.
-
Fill the endive leaves, topping with any larger pieces of crab.
-
Sprinkle lightly with tarragon and chive.
Recipe Notes
Please feel comfortable editing this recipe. You can exchange the Dungeness crab for other varieties of crab, or as suggested you could exchange it for freshly boiled and chopped crawdads or langoustines!
