Happy Holidays everyone! I'm in a festive mood and want to serve up something colorful, cheerful and delicious to stay in tune with the holiday spirit. So here we have the simple endive salad leaves that serve as boats to deliver some fresh lump crab to our la bouche. I know you'll love it just as much as all my family and friends who have enjoyed a few "boats" of this deliciousness. Make this soon!
RECIPE for about 6-8 servings
1 lb of fresh lump crab meat
2-3 bulbs of endive salad, separate into each leaf
1 cup of grape tomatoes, half
4 tbs of good mayo
1 handful of chopped parsley
1/2 cup of chopped red onion
Fresh ground black pepper, to taste
A squeeze or two of fresh lemon juice
2 pinch of cayenne pepper
In a salad bowl, combine all the ingredients, except endive and tomatoes, to the crab meat. Be gentle to toss to preserve the lumps for the crab meat. Then spoon the crab meat mixture to the endive leaf. Place some tomatoes in the middle of the serving tray. Enjoy!