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Belgian Endive Stuffed With Crabmeat Ravigote Recipe - Cooking Index

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Belgian Endive Stuffed With Crabmeat Ravigote

Type: Fish, Shellfish

Recipe Ingredients

1/2 cup 118mlMayonnaise
2 teaspoons 10mlDijon mustard
2 teaspoons 10mlFresh lemon juice
1/2 teaspoon 2.5mlMinced garlic
1/4 teaspoon 1.3mlHot red pepper sauce
1/4 teaspoon 1.3mlSalt
2 tablespoons 30mlChopped green onions
1/4 cup 15g / 0.5ozSmall-diced seeded tomatoes
2 tablespoons 30mlSmall capers - drained
1 tablespoon 15mlMinced shallots
1 tablespoon 15mlChopped fresh parsley
1 lb 454g / 16ozLump crabmeat - picked over for
  Shells and cartilage
4   Belgian endive - cored, leaves
  Separated and wiped clean
1   Radicchio Treviso - cored, leaves
  Separated and wiped clean
2   Fresh watercress - for garnish

Recipe Instructions

In a bowl, combine the mayonnaise, mustard, lemon juice, garlic, hot sauce, and salt. Whisk to combine. Fold in the green onions, tomatoes, capers, shallots, and parsley. Gently fold in the crabmeat, turning to gently coat with the dressing and being careful not to break up the lumps. Adjust seasoning, to taste.

Spoon a heaping tablespoon of the stuffing into endive and radicchio leaves. Arrange the watercress and stuffed endives and radicchio decoratively on a platter and serve as an hors d'oeuvre. Alternately, place the watercress on 8 small plates and drizzle with extra-virgin olive oil.

This recipe yields about 40 hors d'oeuvres.

EMERIL LIVE with Emeril Lagasse - (Show # EM-1F33) - from the TV FOOD NETWORK


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