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Chapter:Party Appetizers and Snacks Recipes
Section:Shellfish: Crab
Recipe:Belgian Endive Stuffed with Crabmeat Ravigote
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Belgian Endive Stuffed with Crabmeat Ravigote
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1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon hot red pepper sauce
1/4 teaspoon salt
2 tablespoons chopped green onions
1/4 cup seeded, small diced tomatoes
2 tablespoons small capers, drained
1 tablespoon minced shallots
1 tablespoon chopped fresh parsley
1 pound lump crabmeat, picked over for shells and cartilage
4 heads Belgian endive, cored, leaves separated and wiped clean
1 head radicchio Treviso, cored, leaves separated and wiped clean
2 bunches fresh watercress, garnish

In a bowl, combine the mayonnaise, mustard, lemon juice, garlic, hot sauce,
and salt. Whisk to combine. Fold in the green onions, tomatoes, capers,
shallots, and parsley. Gently fold in the crabmeat, turning to gently coat
with the dressing and being careful not to break up the lumps. Adjust
seasoning, to taste.

Spoon a heaping tablespoon of the stuffing into endive and radicchio
leaves. Arrange the watercress and stuffed endives and radicchio
decoratively on a platter and serve as an hors d'oeuvre. Alternately, place
the watercress on 8 small plates and drizzle with extra-virgin olive oil

Comments:
- The other flavors overpowered the crab and it was way too salty. If I
  were to make it again, I'd cut out the salt. The capers provide enough
  salt for the entire dish. I'd also add more hot sauce as I couldn't taste
  it at all.
- This recipe was incredible. .... I left the tomatoes out.
- I thought it was a little wet.
- Nice combination of flavor with the dijon mustard and the bitterness of
  the endive.

Recipe courtesy Emeril Lagasse, 2002. From: Food Network
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Feng Yu / 123RF Stock Photo 5139069