Crab Salad Bites

Name: Crab Salad Bites
Yield: Makes 6–8 Servings
Ingredients: Salt and freshly ground white pepper; Belgian endive (chicory/ witloof), 6 large heads; Fresh chives, 1 tablespoon finely snipped, plus more for garnish; Shallot, 1, finely chopped; Mayonnaise, 2 tablespoons; Fresh flat-leaf (Italian) parsley, 1 tablespoon minced; Crème fraîche or sour cream, 1 tablespoon; Lemon juice, from 1 lemon; Fresh lump crabmeat, ½ lb (250 g), picked over for shell fragments and squeezed to remove excess liquid; Fennel bulb, ½, trimmed, quartered lengthwise, and finely chopped

Preparation info

Makes
6–8
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Fennel bulb, ½, trimmed, quartered lengthwise, and finely chopped
Fresh lump crabmeat, ½ lb (250

Starter
Dinner
Pescatarian
Gluten-free

Method

Prepare the crab salad

In a bowl, stir together the fennel, crabmeat, shallot, 1 tablespoon chives, parsley, mayonnaise, crème fraîche, lemon juice, ¼ teaspoon salt,