Crab Salad in Endive Leaves Appetizer

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I’m often out of ideas when it comes to appetizers. Appetizers should be easy-peasy-lemon-squeezy and never too complex. So, I got this recipe from an excellent home chef named Marie-Laure. This crab salad appetizer is insanely simple, relatively inexpensive, and just decadently impressive enough for any celebration. Make this so you and your friends can snack while you guys prepare dinner together. It’ll be a major hit.

Click here for the recipe for ‘Crab Salad in Endive Leaves Appetizer’

There are so few ingredients in this appetizer. You don’t need many ingredients to make a stand-out appetizer! I opted for imitation crab (you know, the stuff you see in California sushi rolls? ;p) instead of fresh crab meat because its cheaper and definitely easier to find than fresh crab meat. The ratio I use is 1:0.5, meaning I use 1 cup of crab meat for every 1/2 cup of mayonnaise. Use the full-fat mayo for this dish, please. It’s a special dish that deserves all the fat and praise, so don’t be O__o and use low-fat mayo. Eeekkkkk.

Here’s what you need:

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Crab meat, mayonnaise, and Belgian endive! If you really can’t find endive, that’s too bad. They’re the cutest little scoopers. But you can try to use cucumber pieces instead. Slice discs of cucumber and top them with the crab salad. Or try little pieces of Romaine lettuce. How about hollowed-out baby bell peppers? Any veggie works!

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Let’s trim the endive. Start by discarding any ugly leaves that aren’t fit to serve. Then rinse the endive and pat dry. Snip off the bottom end where all the endive leaf ends are attached.

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Cut off about 1/2 inch to 1 inch of the end.

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The leaves should unravel beautifully. If not, snip off more of the end. The inner leaves are going to be too small to serve, so you can just chop them up and toss in a salad.

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I’m using imitation crab meat. This is less than 1/2 pound of crab meat. Run your knife through the crab meat to get small pieces.

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Like that! All I need is 1 cup of crab meat. This is plenty.

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In a bowl, add 1 cup of crab meat.

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Add in 1/2 cup mayo. Full-fat mayo, ya hear? Feel free to use less mayo.

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Gently toss until combined. Well, you don’t have to gently toss if it’s imitation crab, but obviously be gentle if it’s fresh crab meat.

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Spoon about 2 teaspoons worth of crab salad onto the stem-end of the endive leaves. That’s plenty for a bite-sized appetizer.

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Nom. nom. nom. You could eat it like that….

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….or you could sprinkle chopped herbs on top and top the crab salad with a little squeeze of Sriracha sauce. Not too shabby for an appetizer that takes about 5 minutes to prepare. Enjoy!

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