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Crab Salad in Endive


Crab is pricey, but a little goes a long way here, and these elegant appetizers will upgrade any holiday party. Put together the crab salad in the morning, so all you have to do is plate and garnish before your guests arrive.

Makes 12, for 4 - 6 people

¼ pound fresh crabmeat

1 T thinly sliced chives

2 T vegenaise

1 teaspoon lemon juice

1 teaspoon finely grated lemon zest

12 small (or 6 large, cut in half) endive leaves

Aleppo pepper or paprika, to garnish

1. In a small bowl, combine the crab meat, chives, vegenaise, lemon juice, and lemon zest. Mix until thoroughly combined. Taste for seasoning, and add salt if necessary.

2. Using a small spoon, distribute the crab evenly between the 12 endive leaves.

3. Garnish with a dash of Aleppo pepper or paprika.

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