Crab and Bacon Endive Boats

By jenlin

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons capers, drained and roughly chopped
• 2 teaspoons Dijon mustard
• 2 tablespoons minced shallots
• 3 small inner stalks celery with leaves, finely chopped
• 1 lemon, zested and juiced (about 1 tablespoon juice)
• Kosher salt
• Freshly ground white pepper
• 1 pound lump cooked crabmeat
• 1/3 cup chopped fresh parsley, plus 1/2 cup fresh parsley leaves
• 1/3 cup chopped fresh tarragon
• 20 endive spears (3 to 4 endives)
• 4 strips cooked bacon, finely chopped

Details

Servings 20
Preparation time 20mins
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

In a large bowl, combine the mayonnaise, sour cream, capers and mustard. Add the shallots, celery, lemon zest and juice, and stir. Season with salt and pepper. Gently fold in the crabmeat, the chopped parsley and the tarragon.

Place the endive spears on a platter and spoon a heaping tablespoon of the crab mixture into the center of the leaves. Garnish with a sprinkle of chopped bacon.