Crabmeat and Avocado Stuffed Endive

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

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

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

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

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.

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Crabmeat and Avocado Stuffed Endive