Crab Salad in Endive Boats

makes 24 “boats”

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This is a very fresh, healthy appetizer. Make sure to use the orange zest, it really complements

the crab and lemon wouldn't be nearly as good!

8 ounces lump white crab meat, broken up into small pieces (you don’t need the jumbo lump

here, because you are just mixing it up anyway.. Dungeness will work if you cannot find lump)

1/4 red bell pepper, chopped fine

1 orange, zested

1 shallot, chopped fine

3 small radishes, grated or chopped fine

3 tablespoons celery leaves, chopped fine

1/4 cup mayonnaise (I use light)

3 tablespoons sour cream (I use light)

S/P, to taste

20-24 endive leaves

chopped chives to garnish

Combine all ingredients except endive and chives.

Spoon a large spoonful onto the root end of each endive leaf and fill about halfway up the leaf.

Arrange on a serving platter and garnish with the chopped chives.

(Salad may be made earlier in the day and stored in fridge unit ready to fill endive.)