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Crab Stuffed Endive Appetizers

Crab Stuffed Endive Appetizers
Serve Chef Chelsea’s Crab Stuffed Endive Appetizers for Easter Brunch and watch them disappear! This recipe will serve 4-6 people for light appetizers.
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  1. 12-16 large Belgian Endive leaves
  2. 1/2 lb. crab meat
  3. 1/3 cup sour cream
  4. 2 tablespoons mayonnaise
  5. 1 tablespoon Dijon mustard
  6. 1 stalk celery, minced
  7. 1 bunch chives, minced
  8. 1/8 bunch parsley, minced
  9. 1 teaspoon baby dill, minced
  10. 1/4 teaspoon garlic salt
  11. 1/4 teaspoon pepper
  12. 1 lime, zest and juice
  1. Mix together sour cream, mayonnaise, mustard, celery, chives (save a little for garnish),
  2. parsley and dill. Add garlic salt, pepper, and juice and zest of lime. Separate crab. Add to
  3. other ingredients and mix well.
  4. Cut the ends off the endives and separate the leaves. Fill each with one tablespoon of the crab salad. Garnish with 2 pieces of reserved chives.
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