Crab and Endive Appetizer Bundles Recipe

From Dorothy McNett's Recipe Book.

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Crab and Endive Appetizer Bundles

From Dorothy McNett's recipes at

fresh crab meat

for the dressing / dip
1-2 cloves garlic
1/4 cup fresh basil leaves
1/4 cup fresh parsley
2 green onions
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon white wine vinegar
1/8 teaspoon dried tarragon
1/2 teaspoon Worchestershire sauce
1/4 teaspoon dried mustard
1/4 teaspoon freshly ground pepper
1/4 teaspoon sea salt

endive leaves for serving, or use bread slices, or crackers, or .....

Try to keep the crab meat in bite sized chunks as much as possible. Set aside. Combine the dressing / dip ingredients to make a dressing consistency. Using a food processor with the steel chopping blade in place makes it easy to do, and smooth, but whisking it in a bowl will work as well using finely chopped garlic, basil, parsley and green onions. Spread a little over endive leaves or lettuce leaves and roll up with some crab inside to make finger food bundles. Or, spread over bread or crackers, etc. and top with crab. Garnish and serve.

Recipe created 2014-11-24.

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