I have been craving some crunchy endive lately. I purchased a beautiful three pack at the grocery store along with some crab and I had a ripe avocado on the counter so I put together this light, flavorful and refreshing appetizer. It is simple to make and looks pretty with the two colors of endive on the plate. If you are hosting a get together for Mother’s Day or Memorial Day weekend, give this a try. I usually buy fresh lump crab meat, but I tried canned lump crab for the first time just to see what it was like and it was good. Fresh is always better, but if you do not have access to fresh crab, the canned is an acceptable substitute. I also used Vegenaise grape seed oil mayonnaise. It is lighter in flavor and creamier in texture than regular mayo which works well with the crab.
Crab and Avocado Stuffed Endive
1 (3 count) pkg. Belgian Endive mix
1 (6 oz.) can white lump crab meat, lightly rinsed and drained
1 green onion, minced (white part only)
1 clove garlic, minced
1 baby red bell pepper, finely chopped (1-1/2 Tbsp.)
1 Tbsp. finely chopped celery
1/2 large avocado, cubed and sprinkled with fresh lemon juice to keep from browning
1-2 tsp. fresh lemon juice
1-1/2 tsp. finely chopped Italian flat leaf parsley
1/8 tsp. fresh lemon zest
2 Tbsp. Vegenaise
2 drops extra virgin olive oil
salt and pepper to taste
Rinse outer endive leaves and separate from the core. Place large leaves to be stuffed on a serving platter. Save small inner leaves and finely chop 1 Tbsp. for the crab mixture. In a bowl combine crab, chopped endive leaves, green onion, garlic, bell pepper and celery. Mix together. Gently add avocado and remaining ingredients. Adjust salt and pepper to your taste. Chill crab until ready to serve. Stuff leaves at the very last minute to keep endive crisp. Serves 4.