Spicy Crab in Endive Boats

Ingredients

  • 1 pound Dungeness crab meat, preferably lump crab meat
  • 2 tablespoons low fat mayonnaise
  • 2 tablespoons wasabi mayonnaise or 5 teaspoons mayonnaise and 1 teaspoon horseradish
  • 1/4 cup chopped shallot
  • 1 jalapeno pepper, seeded and chopped
  • 3/4 cup celery, diced, about one large rib
  • 2 Roma tomatoes, seeded and finely chopped, about 1 cup
  • 1/3 cup fresh cilantro, chopped
  • 1 tablespoon lime zest
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 12 ounces Belgian endive, 4 heads, leaves separated and arranged in a single layer on a large platter
  • 1 avocado, diced and tossed with fresh lime juice to prevent discoloration
  • 2 tablespoons fresh cilantro, chopped
  • 2 fresh limes, cut into wedges for garnish

Preparation

  1. Place crab meat into a large bowl, sort through and remove any cartilage.
  2. Add both of the mayonnaises, shallot, jalapeno, celery, tomatoes, cilantro, lime zest and juice. Stir to blend ingredients. Taste and add salt and pepper to taste.
  3. Spoon mixture into endive boats. Garnish with diced avocado, sprinkle with cilantro and surround with lime wedges. Refrigerate until ready to serve.
  4. This recipe does not meet the MHealthy Nutrition Guidelines. 1/2018

Categories

  • Appetizer
  • Fish/Seafood

Nutrition Information

Serving Size
1 boat
Serves
30
Calories
35.00
Total Fat (g)
1.50
Sodium (mg)
95.00
Total Carbohydrates (g)
3.00
Dietary Fiber (g)
1.00
Protein (g)
4.00