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FloriSandy

Rec: Crab Louie on Belgian Endive Ė what a great treat last night!!


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Joined: Dec 11, 2005

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Posted to Thread #13092 at 10:21 am on Dec 17, 2008

I really enjoyed this but want to add just a lightly applied decorative zig zag squiggle of a good white sauce or coulis for added taste to round it out next time. Any suggestions? See my notes below.

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CRAB LOUIE ON BELGIAN ENDIVE

This is one of my favorite hors díoeuvres to serve with Champagne. Itís a popular New Yearís Eve dish at our house and at the restaurant. On the West Coast, Dungeness crab is at its best in December, so thatís what I use. But any good, fresh lump crabmeat will do.

1/2 pound lump crabmeat

3 tablespoons Thousand Island (page 219) or Russian dressing (page 220)

2 tablespoons minced chives

1 vine-ripened tomato, diced and well drained

2 tablespoons red onion

2 tablespoons olive oil

Kosher salt and freshly ground pepper

Pinch of sugar

1 teaspoon minced flat-leaf parsley

24 endive leaves

1 whole avocado, diced

1. Pick over the crabmeat to remove any pieces of shell and place in a mixing bowl. Fold in the dressing and chives.

2. In another bowl stir together the tomato, red onion, olive oil, salt and pepper to taste, sugar, and parsley.

3. Place six endive leaves in a flower pattern on each of four serving plates. Place a small mound of the crab mixture in the center. Top the crab with the diced avocado and place a spoonful of the tomato mixture on top.

Wolfgang Puck Makes It Easy: Deliciously Simple Recipes for Your Home Kitchen
Rutledge Hill Press

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My Notes:

Used:

Phillipsí pasteurized backfin crabmeat, lightly forked just to separate
Store-bought Thousand Island dressing
1 TBS of dried chives
1/2 tsp of dried French tarragon in lieu of parsley
1/4" cubed cucumber for garnish because I donít like avocados too much


My Assembly:

Used a 3-1/4Ē round, deep cookie cutter to form two perfectly proportioned molds of the crab (a small, gently pressed well is recommended to apply the diced avocado or cucumber)

After dicing the red onion, cucumber, and drained tomatoes, I put them in their own individual 8 oz. Styrofoam cup wrapped with tin foil and placed them in the fridge to chill and firm up (my usual standard for diced veggies).

There was a tad bit of tomato mixture left that I simply placed beside the two mounds of crab. They were beautiful and not runny!


Disclaimer:

Iíve been cooped up since lunchtime on Friday because my car has been in the shop for a teeny-tiny emission leak Ė loooong story. I already had the crabmeat but wanted to walk to my nearby Pathmark in the light snow to get the dressing (on sale), dried chives, and a vine tomato. Iím glad I did! Iíll make this for FloriDad over the holidays and if he doesnít like it, Iím going to bop him one!! - LOL


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