Crab Boats

Karen Persson

Ingredients

 

  • ¹⁄³ lb. crab, drained
  • ¼ C walnut chips
  • 1 T dried cranberries, minced
  • ¼ C dressing (crab-complementing such as Louis, Thousand Island, a light vinaigrette or a chili sauce with a bit of heat)
  • 2 heads of Belgian endive, ends trimmed and leaves separated
  • 1 Radicchio lettuce leaf, torn into narrow strips

Preparation

  1. Mix cranberries and walnuts in small bowl. Add dressing and mix thoroughly, then stir in crab.
  2. Prepare each endive leaf as follows: trim a strip of radicchio leaf to fit in and extend beyond the white end of the endive leaf and put in place.
  3. Fill each radicchio-inlayed endive leaf with crab mixture. Additional dressing may be added down the middle of each boat if desired