| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 20 servings |
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons capers, drained and roughly chopped
- 2 teaspoons Dijon mustard
- 2 tablespoons minced shallots
- 3 small inner stalks celery with leaves, finely chopped
- 1 lemon, zested and juiced (about 1 tablespoon juice)
- Kosher salt
- Freshly ground white pepper
- 1 pound lump cooked crabmeat
- 1/3 cup chopped fresh parsley, plus 1/2 cup fresh parsley leaves
- 1/3 cup chopped fresh tarragon
- 20 endive spears (3 to 4 endives)
- 4 strips cooked bacon, finely chopped
Instructions
- In a large bowl, combine the mayonnaise, sour cream, capers and mustard. Add the shallots, celery, lemon zest and juice, and stir. Season with salt and pepper. Gently fold in the crabmeat, the chopped parsley and the tarragon.
- Place the endive spears on a platter and spoon a heaping tablespoon of the crab mixture into the center of the leaves. Garnish with a sprinkle of chopped bacon.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 100 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 5 g |
| Cholesterol | 31 mg |
| Sodium | 238 mg |
Reviews
Made this dish exactly as printed. Served at a ladies White Elephant Brunch on lettuce wraps. It was excellent.
Made this last Thanksgiving for a light refreshing appetizer. It was perfect and a hit with the family.
Fantastic …. great last minute appetizers when pressed for time… crowd pleaser…