![Grilled Halloumi and Vegetables](https://static01.nyt.com/images/2015/08/12/dining/12Martha/12Martha-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Endive Leaves With Crab Rillettes
![Endive Leaves With Crab Rillettes](https://static01.nyt.com/images/2014/12/06/science/10recipehealth/10recipehealth-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 8ounces lump crabmeat
- 2tablespoons extra virgin olive oil
- 2tablespoons plain Greek yogurt
- 2tablespoons crème fraîche (or omit and use 4 tablespoons yogurt)
- 1 to 2tablespoons fresh lime juice (to taste)
- 1 to 2tablespoons minced chives (to taste)
- 1 to 2tablespoons finely chopped mint (to taste)
- 1serrano pepper, finely chopped
- Salt to taste
- 4endives
Preparation
- Step 1
Drain crabmeat and place in a medium bowl. Mash with a fork. Add olive oil, yogurt and crème fraîche and mash together until mixture is spreadable. Add lime juice, chives, mint and chile and work in. Season to taste with salt. You should have about 1⅓ cups.
- Step 2
Break off endive leaves at the base. The easiest way to do this is to cut base away, break off a round of leaves, then keep slicing away the base so that the leaves will easily break off at the bottom. Spoon crab rillettes onto leaves and arrange on a platter. Serve at once, or refrigerate until ready to serve.
- Advance preparation: You can make the rillettes a day ahead and refrigerate.
Private Notes
Cooking Notes
Quite good, but even with good quality crabmeat, I felt the flavor of the crab was overwhelmed by the sauce. Maybe lemon instead of lime and less volume of sauce next time.
I liked the recipe overall, but I would definitely cut back on the mint a little - it was kind of overpowering.
Tasty, the endive probably could have just been baby romaines. Swapped fake crab in and it was tasty. I would leave out at least half the mint
I've made this several times over the past couple of years, initially as a healthy crab alternative that accommodates a friend's dietary restrictions, but it stands on its own. I use only yogurt and skip the mint. Gets rave reviews every time we serve it.
I made this as per the recipe. It wasn’t bad but I found it watery and bland and a waste of some very nice crab. I would not make it again.
I used 12 oz crab with the recipe. Endive was too bitter so we ate in a bowl with crackers. 12 oz served 4 appetizer servings.
Based on the comments, I used 3T creme fraiche and 1T Greek yougurt to tone down the sauce. And sprinkled a little cayenne pepper on top, just because. (You take take the girl out of New Orleans but...)
Quite good, but even with good quality crabmeat, I felt the flavor of the crab was overwhelmed by the sauce. Maybe lemon instead of lime and less volume of sauce next time.
Yes. As a life-long Pacific Northwesterner, I find the great treat of Dungeness crab is it's delicate, sweet flavor. I found the sauce in this recipe too dominant as well. Perhaps a lightly pre-poached white fish like sword fish, cod, tilapia or even halibut - would hold up better to the sauce. Guessing squid, shrimp or prawns could work well too. Or a completely "blank" protein like tofu?
This recipe isn't vegetarian, it has crab. It shouldn't be tagged as vegetarian.
Instead of yogurt I substitute creme fraiche which tastes delicious. I make this appetizer for Thanksgiving dinner and our guests gobble it up. It’s a light excellent seafood beginning to an otherwise over-the-top meal! And it’s easy to pull together when you are totally cooked out!
Push the lime to the high end of the suggested amount. More = better!
Also, we tried serving this with sliced avocado and, when we ran out of endives (I only had two), we substituted Boston bib lettuce. Both were well received. Delicious!
This is looking pretty good as I wait for dinner. I doubled the recipe using minced scallions and Sunny Caribe yellow hot sauce in lieu of chives and the serrano pepper. Initially it seemed too wet but all is being well absorbed by the crab. Do not panic as I did by adding yet more crab!
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