Crab Salad on Endive

Crab Salad on Endive
Recipe Date:
May 3, 2015
Cook Time:
Imperial (US)
  • 1/2 fennel bulb - trimmed, quartered lengthwise, and finely chopped
  • 1/2 lb fresh lump crabmeat (checked for shell fragments)
  • 1 shallot, finely chopped
  • 1 tbsp fresh chives, finely snipped (plus more for garnish)
  • 1 tbsp flat leaf parsley, finely chopped
  • 2 tbsps mayonnaise
  • 1 tbsp creme fraiche (or sour cream)
  • 1 lemon, juiced
  • 1/4 tsp salt, plus more, to taste
  • 1/4 tsp white pepper, freshly ground, plus more, to taste
  • 6 heads of belgian endive (large)

Tasting notes:  The brininess of the crab complements the Brut Rosé's flavors, while the creaminess of the salad balances the wine's bright acidity.

Serena's tips: Have your local butcher cook and shell the crab for you, it makes it much faster!


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Recipe courtesy of, adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007). Photo courtesy of Gary Ottonello for Cartograph.