Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Mayonnaise

  2. 2 teaspoons 10ml Dijon mustard

  3. 2 teaspoons 10ml Fresh lemon juice

  4. 1/2 teaspoon 2 1/2ml Minced garlic

  5. 1/4 teaspoon 1 1/3ml Hot red pepper sauce

  6. 1/4 teaspoon 1 1/3ml Salt

  7. 2 tablespoons 30ml Chopped green onions

  8. 1/4 cup 15g / 1/2oz Small-diced seeded tomatoes

  9. 2 tablespoons 30ml Small capers - drained

  10. 1 tablespoon 15ml Minced shallots

  11. 1 tablespoon 15ml Chopped fresh parsley

  12. 1 lb 454g / 16oz Lump crabmeat - picked over for Shells and cartilage

  13. 4 Belgian endive - cored, leaves Separated and wiped clean

  14. 1 Radicchio Treviso - cored, leaves Separated and wiped clean

  15. 2 Fresh watercress - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a bowl, combine the mayonnaise, mustard, lemon juice, garlic, hot sauce, and salt. Whisk to combine. Fold in the green onions, tomatoes, capers, shallots, and parsley. Gently fold in the crabmeat, turning to gently coat with the dressing and being careful not to break up the lumps. Adjust seasoning, to taste. Spoon a heaping tablespoon of the stuffing into endive and radicchio leaves. Arrange the watercress and stuffed endives and radicchio decoratively on a platter and serve as an hors d'oeuvre. Alternately, place the watercress on 8 small plates and drizzle with extra-virgin olive oil. This recipe yields about 40 hors d'oeuvres.


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