Crab Salad with Sweet Peppers and Avocado in Endive

Temps des Fêtes 2008
food and drink

BY: Marilyn Bentz-Crowley

At every gathering there are guests who want a light nibble, and these easily please. Frozen crab can be defrosted overnight in the refrigerator―or borrow a trick from chefs by plunging the frozen can into a large tub of cold tap water to soak and safely defrost in a couple of hours. Fresh coriander is a delicious addition; however, it is a flavour that is either loved or hated, so sprinkle over only some of the filled spears.

1 can (320 g) frozen salad crab, defrosted
½ cup (125 mL) mayonnaise, preferably olive-oil variety
½ tsp (2 mL) lemon zest
2 pinches of cayenne
1 large sweet red pepper
1 green onion, minced
3 Belgian endives
1 firm-but-ripe avocado
Several stems of fresh coriander, chopped

1. Drain crab; squeeze dry. Stir mayonnaise with zest and cayenne in a small bowl. Seed pepper and finely dice ¼ cup (50 mL); set remainder aside for garnish. Add diced pepper to mayonnaise mixture along with crab and green onion. Stir gently; mixture can be covered and promptly refrigerated for up to a day.

2. Near to serving time, separate endives into individual spears, about 30 in total. (Use endive hearts in tossed salad.) Peel avocado and dice half. Slice remainder into numerous thin lengths; slice reserved red pepper into thin slices.

3. Stir diced avocado into crab mixture. Fill white areas of spears, dividing equally. Do not overfill to keep from being messy to eat. Garnish with a piece of avocado and a pepper slice. Sprinkle some of the spears with coriander.

What to Serve