Crab Salad on Endive

Crab Salad on Endive
Recipe Date:
May 3, 2015
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1/2 fennel bulb - trimmed, quartered lengthwise, and finely chopped
  • 1/2 lb fresh lump crabmeat (checked for shell fragments)
  • 1 shallot, finely chopped
  • 1 tbsp fresh chives, finely snipped (plus more for garnish)
  • 1 tbsp flat leaf parsley, finely chopped
  • 2 tbsps mayonnaise
  • 1 tbsp creme fraiche (or sour cream)
  • 1 lemon, juiced
  • 1/4 tsp salt, plus more, to taste
  • 1/4 tsp white pepper, freshly ground, plus more, to taste
  • 6 heads of belgian endive (large)
Directions

Tasting notes:  The brininess of the crab complements the Brut Rosé's flavors, while the creaminess of the salad balances the wine's bright acidity.

Serena's tips: Have your local butcher cook and shell the crab for you, it makes it much faster!

Recipe:

  • Website link
  • Website address: https://www.williams-sonoma.com/recipe/crab-salad-with-endive.html

Recipe courtesy of Williams-Sonoma.com, adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007). Photo courtesy of Gary Ottonello for Cartograph.