Friday, January 2, 2009

Creamy Crab Meat Salad in Belgian Endive Cups

Belgian Endive
(Photo courtesy of Chow)

It's January 2nd. A new year has officially begun and I can now say that I've officially survived the holidays. Stressing about finding the perfect gifts for the people I love, juggling time between family and friends, and attending holiday parties -- that's all behind me and I'm ready to jump into 2009. I hope all of you enjoyed the time you spent with your loved ones and are as eager about the new year as I am.

My holiday season began with a couple of days with my boyfriend's family. His mother put us in charge of preparing an appetizer for Christmas Eve dinner, so I tried to replicate a dish that I had at a party thrown my by friend Angelina and her parents: a shrimp salad served in Belgian endive leaves. I've always loved the idea of serving a bite of creamy salad in an endive leaf, so I set out to come up with something similar for Christmas Eve.

But, I couldn't find a shrimp salad recipe out there that sounded like it would turn into what was served at Angelina's party. After thinking a bit, I decided that it might be interesting to prepare the filling for crab rangoon and then place that in an endive leaf. Turns out that was a great idea, and everyone at dinner really enjoyed our appetizer! I started with this crab rangoon recipe and tweaked it.

Additionally, we discovered that the crab meat salad paired really well with Sundried Tomato & Basil Wheat Thins. So, if you have some "leftover" salad after filling the endive leaves, you can serve it with some crackers!

Enjoy!

Creamy Crab Meat Salad in Belgian Endive Cups(adapted from Crab Rangoon recipe by Rhonda Parkinson)
Printable Recipe

INGREDIENTS
  • 8 ounces cream cheese, softened
  • 2 6-ounce cans canned lump crab meat, drained, flaked, and picked over (reserve liquid after draining)
  • 1 tablespoon red onion, minced
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon light soy sauce
  • 1 scallion (green part only), finely sliced
  • 1 large clove garlic, minced
  • 1/2 teaspoon Old Bay seasoning
  • Salt and pepper, to taste
  • Belgian endive (at least 4)

INSTRUCTIONS
  1. In a small bowl, combine cream cheese, crab meat and the reserved liquid, red onion, Worcestershire sauce, soy sauce, green onion, garlic, Old Bay, salt, and pepper thoroughly until all ingredients are well mixed.
  2. Right before serving, separate the endive into leaves and arrange on a platter.
  3. Fill the flat end of the leaf (the white end) with a rounded tablespoon of the crab mixture and serve.
Endive on Foodista

If you liked this post, consider subscribing to Taste As You Go’s RSS feed or signing up for email updates so you don’t miss a thing!

8 comments:

doggybloggy said...

this sounds delicious, I love when food is the vehicle for more food....

Michelle said...

Doggybloggy - It really was! And, given how well the crab meat salad went with those Wheat Thins, I wonder if stirring in some chopped up sundried tomatoes would be a good idea. :-)

pixen said...

oooh my Chicon !!!! There's always a 1 or 2 pks of Chicon aka Endive in my fridge :-D In Belgium they always wilt it down and cooked with lardon Fumé with little bit of sugar (to get rid of the bitterness - which I found it's not bitter at all!) and white wine. I even stir-fy with garlic, prawns and oyster sauce before :-D I think I nearly 'killed' my belgian family when they saw what I cooked with their famous dish but... they attacked the plate clean!!!

Happy New Year!

Michelle said...

Pixen - I've never had wilted endive before! It sounds fantastic! I'm going to have to try that some day. Thanks for the suggestion!

Happy New Year to you, too!

Veronica said...

I will definitely have to try the wilted idea.I tasted fresh endive for the first time a few years back and I spit it back out. It was way too bitter for me.

HoneyB said...

I am an Old Bay fan and this recipe really appeals to me!

Michelle said...

Veronica - I think the bitterness of the endive makes it a perfect green to pair with other, more subtle flavors, like the crab meat salad in this recipe. The endive just reinforced the flavors already present... without getting in the way. But the idea of wilting endive is so intriguing. I've wilted other greens before, so... why not, right? :-)

Michelle said...

HoneyB - The Old Bay really made a difference in this recipe. The original recipe for the crab rangoon filling didn't call for it, and after preparing the original recipe, my boyfriend and I both agreed that something was missing. It took us a while to come to the conclusion that Old Bay was needed, but once we added it, the recipe really came together!