Marilyn's Recipe for:

Belgian Endive with Curried Crab

Makes 30 appetizers

  • 6 T mayonnaise
  • 2 ts. curry powder
  • 1 T white wine
  • 1 clove garlic, peeled and minced
  • Leaves from any one or several fresh herbs: chives, oregano, thyme or basil.... about 3 T. altogether, finely minced
  • 2 T fresh lemon juice
  • 3/4 pound fresh Dungeness crab, shredded into small pieces, or sauted rock shrimp can be substituted, until just opaque (two to three minutes).
  • Salt and fresh pepper to taste

Whisk first six ingredients together and then add crab or shrimp. Salt and pepper to taste. Chill until ready to use.

Clean and carefully separate endive leaves, using as many as you can from several heads. Alternately, you could use baby bok choy as the "container" for this appetizer.

To serve, put about a T. into the white, root end of an endive leaf. Arrange on a serving platter, and garnish with cherry tomatoes.

Enjoy,
Marilyn

 

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