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cold_biteEasyFrench-American

Crab Salad in Endive Cups

Sweet lump crab salad nestled in crisp endive leaves with lemon and fresh herbs

⏱️ Prep: 20min0⏰ Total: 20min👥 Serves: 24🌡️ cold
✓ gluten-free✓ keto✓ low-carb
⚠️ Contains: 🦐 Shellfish, 🥚 Egg, 🥛 Dairy

Ingredients

  • 1 lblump crab meat(picked over for shells)
  • 0.25 cupmayonnaise
  • 2 tbspcrème fraîche
  • 1 tbspfresh lemon juice
  • 1 tsplemon zest
  • 1 tbspfresh chives(minced)
  • 1 tbspfresh tarragon(minced)
  • 0.25 tspcayenne pepper
  • 0.5 tspkosher salt
  • 4 headsBelgian endive(leaves separated)
  • 1 tbspfresh dill(for garnish)

📝 Make Ahead

Crab salad can be made up to 24 hours ahead; refrigerate. Fill endive cups just before serving to maintain crispness.

Instructions

  1. Gently fold together crab meat, mayonnaise, crème fraîche, lemon juice, and zest
  2. Add chives, tarragon, cayenne, and salt; fold gently to keep crab in lumps
  3. Taste and adjust seasoning
  4. Cover and refrigerate at least 30 minutes
  5. Separate endive leaves, selecting 24-30 of the best cup-shaped leaves
  6. Spoon crab salad into each endive cup
  7. Garnish with dill fronds
  8. Arrange on platter and serve immediately

💡 Pro Tips

Use the best quality crab you can find - jumbo lump is ideal. Pick through carefully for shells but handle gently to preserve lumps. Tarragon is the classic French herb pairing with crab. The endive cups should be chilled until serving for maximum crispness.

📜 History

Crab salad has been a staple of elegant American entertaining since the early 20th century. The endive cup presentation emerged as a refined way to serve the delicate salad without bread, letting the sweet crab flavor shine. Belgian endive provides the perfect crisp, slightly bitter vessel.

🍸 Pairs Well With

Also pairs well with:

champagnewhite-wineginvodka