CategoryAppetizers, Seafood
This Crabmeat and Avocado Stuffed Endive is a light, refreshing, and elegant appetizer, perfect for seafood lovers. The crisp endive leaves act as natural cups, holding a creamy and citrusy crab-avocado mixture. This dish is a beautiful combination of textures and flavors, making it a healthy, low-carb, and gluten-free option for any occasion.
For the Filling
6 oz (170g) fresh lump crabmeat, drained and picked over for shells
1 ripe avocado, diced
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
1 tsp Dijon mustard
2 tbsp mayonnaise (or Greek yogurt for a lighter version)
1 tsp honey (optional, for balance)
½ tsp sea salt
¼ tsp black pepper
¼ tsp paprika
1 small shallot, finely minced
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
1 tsp capers, finely chopped (optional, for extra briny flavor)
For Assembly
1 head Belgian endive, separated into leaves
Extra chives and paprika for garnish
Lemon wedges for serving
Microgreens for garnish (optional)
Prepare the Crabmeat Mixture
1
- Drain and check the crabmeat for any remaining shells.
- Dice the avocado and toss with lemon and lime juice to prevent browning.
- In a mixing bowl, combine:
- Crabmeat, avocado, Dijon mustard, mayonnaise, honey, salt, pepper, paprika, shallots, chives, parsley, and capers.
- Gently fold the ingredients together to keep the crab and avocado from breaking apart too much.
Assemble the Endive Leaves
2
- Separate and rinse the endive leaves.
- Spoon about 1-2 tablespoons of the crab mixture into each leaf.
- Arrange on a serving platter in a fan or circular pattern.
Garnish and Serve
3
- Sprinkle with extra chives, paprika, and microgreens.
- Serve with lemon wedges on the side for extra zest.
- Enjoy immediately for the freshest flavor.
Pro Tips
4
- For a Spicy Kick: Add a dash of hot sauce or finely diced jalapeño.
- For a Sweeter Balance: Mix in finely chopped mango or pomegranate seeds.
- For an Extra Crunch: Add crushed almonds or toasted pine nuts on top.
Ingredients
For the Filling
6 oz (170g) fresh lump crabmeat, drained and picked over for shells
1 ripe avocado, diced
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
1 tsp Dijon mustard
2 tbsp mayonnaise (or Greek yogurt for a lighter version)
1 tsp honey (optional, for balance)
½ tsp sea salt
¼ tsp black pepper
¼ tsp paprika
1 small shallot, finely minced
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
1 tsp capers, finely chopped (optional, for extra briny flavor)
For Assembly
1 head Belgian endive, separated into leaves
Extra chives and paprika for garnish
Lemon wedges for serving
Microgreens for garnish (optional)
Directions
Prepare the Crabmeat Mixture
1
- Drain and check the crabmeat for any remaining shells.
- Dice the avocado and toss with lemon and lime juice to prevent browning.
- In a mixing bowl, combine:
- Crabmeat, avocado, Dijon mustard, mayonnaise, honey, salt, pepper, paprika, shallots, chives, parsley, and capers.
- Gently fold the ingredients together to keep the crab and avocado from breaking apart too much.
Assemble the Endive Leaves
2
- Separate and rinse the endive leaves.
- Spoon about 1-2 tablespoons of the crab mixture into each leaf.
- Arrange on a serving platter in a fan or circular pattern.
Garnish and Serve
3
- Sprinkle with extra chives, paprika, and microgreens.
- Serve with lemon wedges on the side for extra zest.
- Enjoy immediately for the freshest flavor.
Pro Tips
4
- For a Spicy Kick: Add a dash of hot sauce or finely diced jalapeño.
- For a Sweeter Balance: Mix in finely chopped mango or pomegranate seeds.
- For an Extra Crunch: Add crushed almonds or toasted pine nuts on top.
Notes
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