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Crab Salad with Endive

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Total Time: 15 minutes
Servings: 12

Ingredients

  • 1/2 fennel bulb, trimmed, quartered lengthwise and finely chopped
  • 1/2 pound fresh lump crabmeat, picked over for shell fragments
  • 1 shallot, finely chopped
  • 1 tablespoon finely snipped fresh chives, plus more for garnish
  • 1 tablespoon. finely chopped fresh flat-leaf parsley
  • 2 tablespoons mayonnaise (or full fat greek yogurt)
  • 1 tablespoon crème fraîche or sour cream
  • Juice of 1 lemon
  • 1/4 teaspoon kosher salt, plus more, to taste
  • 1/4 teaspoon freshly ground white pepper, plus more, to taste
  • 6 large heads Belgian endive

Instructions

For the crab salad:

  • In a medium bowl, stir together the fennel, crabmeat, shallot, 1 tablespoon chives, parsley, mayonnaise, crème fraîche, lemon juice, salt and pepper.
  • Taste and adjust the seasonings, depending on what tastes good to you. I usually end up adding more lemon juice to brighten it up.

For the salad:

  • Trim the root ends from the endive heads and gently separate the endive into individual spears.
  • Arrange 24 of the largest spears on a platter. Save the smaller ones to add to salad, and store them wrapped in a damp paper towel in your fridge.
  • Spoon a generous amount of crab salad onto the wide end of each spear.
  • Garnish with chives and serve immediately.

Make ahead:

  • You can make the salad a couple of hours ahead of time, and also separate the spears. Then assemble right before serving.