Here is a nice light summer recipe for anyone and everyone who loves fresh Crab. And I can not stress enough how easy it is now to find fresh crab at your local farmers market or fish monger. And everyone knows where they are where you live? Correct? Because if not, you better start looking!
Start with the freshest crab and the freshest endive you can find. And please do not use fake. Please
This recipe makes about 20 endive leaves. You can fill up more or less depending how big the endive is.
-1 Fennel Bulb. I like fennel, so I use about 3/4 of a fennel bulb. You can use more or less, but at least dice up half of a bulb and dice it finely. Set aside some of the fennel tops for decoration.
-One Pound Fresh Lump Crab
-One Shallot chopped finely
-2 Tablespoons freshly chopped chives, plus more for garnish
-2 Tablespoons chopped flat leaf parsley
-2 Tablespoons mayonnaise
-Juice of one lemon
-Fine sea salt and white pepper to taste
-6 Large heads Belgian endive
In a bowl combine fennel, crabmeat, shallot, chives, parsley, mayo, lemon juice, salt and pepper. Taste to see if it needs anymore of any of these items.
Trim root ends off endive and wash and separate the spears. Arrange them on a platter and fill with crab salad. Garnish with fennel tops and chives.
Wine Pairing: This dish is literally made to eat with sparkling wine! Especially Champagne!! But don’t can’t out any French Cremant, or Cava in Spain; both made in the Traditional Method as Champagne!
