Crab Salad in Belgian Endive
2 tablespoon lemon juice
1 teaspoon chopped fresh tarragon
2 tablespoon chopped fresh chives
2 tablespoon chopped fresh parsley
1 tablespoon Dijon mustard
1/2 cup mayonnaise (or more if needed to blend)
1 lb. fresh jumbo lump crab meat - picked over for any cartilage
3/4 cup diced celery
Salt and freshly ground pepper and cayenne pepper to taste
24 Belgian endive leaves
In a bowl, combine the lemon zest, lemon juice, tarragon, chives, parsley, mustard and mayonnaise. Mix well. Stir in the crab and celery and season with the salt, pepper and cayenne. Cover and chill for up to 6 hours.
To serve: Spoon the crab mixture into the endive leaves and chill for at least 30 minutes or up to 2 hours to firm up the filling. Arrange on a serving platter and garnish with a tomato or lemon rose.
Yield: Approximately 24