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Crab & Endive Canapés

Difficulty: Simple
Time: 20 minutes
Serves: 6

Dressing

  • 2 Roma Tomatoes, chopped
  • 1/3 cup fresh cilantro, finely chopped
  • 2 tbsp sherry vinegar
  • 1 clove garlic, finely chopped
  • 1 pinch cayenne pepper
  • 3 tbsp extra virgin olive oil
  • 1 tsp Kosher salt

Crab Salad

  • 1 shallot, finely minced
  • 1 tsp ginger, finely minced
  • 1/2 Dolce® Baby Bell Pepper, finely chopped
  • 1/2 lb fresh crabmeat, picked over and drained
  • 3 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1 tsp Dijon mustard
  • 1 lemon, zested
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp ground pink peppercorns
  • 2 heads Belgian endives

This Dolce® Baby Bell Pepper crab salad can be served as a sandwich filling or on top of a green salad.

Instructions

  1. For the dressing, combine all ingredients, except olive oil, and purée in a blender. Slowly add olive oil to the mixture.
  2. For the salad, combine all ingredients, except Belgian Endives, in a medium bowl and mix well.
  3. Separate endive leaves and place some crab salad in each. Drizzle with dressing and serve.