ENDIVE LEAVES WITH CRAB RILLETTES
Canned lump crabmeat is transformed in these light, slightly spicy rillettes. I have been pleased with the canned lump crabmeat I have been finding lately at Trader Joe's. It is fresh and perfect for both crab cakes and for these light, slightly spicy rillettes, which I serve on endive leaves. You can also stuff cherry tomatoes with the rillettes, or mini bell peppers, or just serve them on croutons or crackers. You have a choice here of using a combination of Greek yogurt and crème fraîche, or all Greek yogurt. In the spirit of rillettes, which would be much fattier than these if they were more authentic, I vote for the yogurt/crème fraîche combo, but if you want to keep calories down use all yogurt.
Provided by Martha Rose Shulman
Categories dinner, lunch, dips and spreads, main course
Time 20m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- 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 1 1/3 cups.
- 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.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 166 milligrams, Sugar 0 grams, TransFat 0 grams
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Sm Shafiq
[email protected]This looks delicious! I can't wait to try it.
Oware Danny
[email protected]I'm going to try this recipe next time I have guests over.
unlimited gacha
[email protected]This is a great recipe for a special occasion.
Benedict Adjei
[email protected]I made this for a party and it was a huge hit. Everyone loved it.
Rakib Islam
[email protected]This is a delicious and elegant appetizer. I will definitely be making it again.
vundaberry
[email protected]I'm not a big fan of crab, but I really enjoyed this dish. The flavors were very well-balanced.
Ars Malik
[email protected]This recipe is a great way to use up leftover crab meat.
Marya KØKÕ
[email protected]I wasn't sure about the endive leaves at first, but they were actually really good. They added a nice crunch to the dish.
Nenad Petrovic
[email protected]The crab rillettes were a bit too salty for my taste, but overall this was a good recipe.
Tyson Ball
[email protected]I love how easy this recipe is to make. I can have it on the table in under 30 minutes.
Zia Zia
[email protected]This is a great recipe for a light and refreshing appetizer. The endive leaves add a nice crunch, and the crab rillettes are creamy and flavorful.
Dj Kumar
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The crab rillettes are so easy to make, and they're always delicious.
Brandon Roque
[email protected]This recipe was a hit at my dinner party! The endive leaves were the perfect vessel for the crab rillettes, and the flavors all came together beautifully.