Crab Salad Bites on Endive

Ingredients

• 8 servings chives chopped
• 24  endive leaves 
• 3 tablespoons celery greens chopped
• 3 tablespoons heavy cream 
• 6 ounces lump crab meat white with your fingertips
• 0.3 cup mayonnaise 
• 1  orange zest 
• 3  radishes grated
• 0.3  bell pepper red finely chopped
• 8 servings salt and pepper 
• 1  shallots finely chopped

Equipment

• bowl

Directions

1. Put the crab in a medium bowl, and add the bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper.
2. Combine the mayonnaise and heavy cream in a small bowl.
3. Add the dressing to the crab and mix well. Using a rounded spoonful, mound the crab salad onto the root end of the endive and fill the leaves half the length of the endive. Arrange the stuffed endive on a platter and garnish with chopped parsley or chives.