Crab Cocktail in Endive Spears

By Chef_Madel

Ingredients

• 2 egg yolks
• juice and zest of 1 lemon
• 1 cup extra virgin olive oil
• 1 tsp Dijon mustard
• 2 tsp minced tarragon
• 1 Tbsp tomato paste
• 2 cup claw or lump crab meat

Preparation

Step 1

For your holiday entertaining. Whisk 2 egg yolks with the juice and zest of 1 lemon. Slowly drizzle in 1 cup extra virgin olive oil, whisking until the mixture is thick and creamy. Gently whisk 1 tsp Dijon mustard, 2 tsp minced tarragon and 1 tbsp tomato paste. Break up 2 cup claw or lump crab meat with your fingers, leaving some fairly large pieces, gently fold in the dressing and season with salt and pepper to taste. Separate the leaves of Belgian endives and spoon the crab onto each one. Top with a dash of tabasco and serve. (Find good Phillips brand claw crab meat at Costco.)