Whether it’s December or January, when crab season starts it is the perfect excuse for a party and these endive boats are sure to be a hit.
Ingredients
- 4 tablespoons mayonnaise
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 8 ounces fresh Dungeness crab meat (This is the normal yield from a 2-pound crab.)
- 2 ribs celery, thinly sliced
- 3 large endives, leaves separated
- 2 large navel oranges, segmented and cut into small pieces
- 1 dozen Mary’s Gone Crackers (original flavor) or other crunchy crackers, broken into shards
- 1 tablespoon fresh chopped parsley
About this recipe
The combination of rich crab salad, bracing celery and parsley, sweet citrus and crunchy shards of cracker makes for a beautifully balanced appetizer bite. You can pick the crab and make the salad a day ahead, then assemble the boats just before serving.
Instructions
In a bowl, mix together the mayonnaise, olive oil, salt and pepper. Gently fold in the crab meat and celery, just until coated with the mayonnaise mixture. Taste for seasoning, adding more salt and/or pepper as needed.
The salad will keep in a tightly lidded container, refrigerated, for up to 1 day.
To serve, spoon a couple teaspoons of crab salad into each endive leaf. Top each one with a few pieces of orange, a few shards of cracker and a sprinkle of parsley. Serve right away.
