• 6 ounces lump white crab meat, broken into small pieces with your fingertips
• 1/4 red bell pepper, finely chopped
• 1 shallot, finely chopped
• 1 orange, zested
• 3 radishes, grated
• 3 tablespoons celery greens, chopped
• Salt and pepper
• 1/4 cup mayonnaise
• 3 tablespoons heavy cream
• 24 endive leaves
• Chopped parsley or chives, for garnish

Put the crab in a medium bowl. Add the bell pepper, shallot, orange zest, grated radish, celery greens, salt and pepper.


Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Using a rounded spoonful, mound the crab salad onto the root end of each endive leaf and fill the leaves half their length. Arrange stuffed endive leaves on a platter and garnish with chopped parsley or chives.

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