Belgian Endive Stuffed With Crabmeat Ravigote

Recipe Ingredients

1/2 cup	118ml	Mayonnaise
2 teaspoons	10ml	Dijon mustard
2 teaspoons	10ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Minced garlic
1/4 teaspoon	1.3ml	Hot red pepper sauce
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Chopped green onions
1/4 cup	15g / 0.5oz	Small-diced seeded tomatoes
2 tablespoons	30ml	Small capers - drained
1 tablespoon	15ml	Minced shallots
1 tablespoon	15ml	Chopped fresh parsley
1 lb	454g / 16oz	Lump 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.

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

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