Crab Salad with Endive

When buying endive, look for firm, fat, crisp heads (usually about 6 inches long) with tight, unblemished white leaves ending in yellow tips. Green tips indicate that the endive is not fresh. The cut end should look fresh, with no browning.

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Serves: 12 Total Time: 15 minutes


  • 1/2 fennel bulb, trimmed, quartered lengthwise and finely chopped
  • 1/2 lb. fresh lump crabmeat, picked over for shell fragments
  • 1 shallot, finely chopped
  • 1 Tbs. finely snipped fresh chives, plus more for garnish
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • 2 Tbs. mayonnaise
  • 1 Tbs. crème fraîche or sour cream
  • Juice of 1 lemon
  • 1/4 tsp. salt, plus more, to taste
  • 1/4 tsp. freshly ground white pepper, plus more, to taste
  • 6 large heads Belgian endive


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