Crab Salad Endive Spears



  • 3/4 cup (4 ounces) Dungeness crab meat, picked over
  • 2 tablespoons finely chopped fennel bulb
  • 2 tablespoons Sir Kensington’s brand mayonnaise
  • 2 tablespoons full fat Greek yogurt
  • 1 tablespoon finely chopped shallot
  • 2 teaspoons chopped fresh tarragon
  • 1/2 to 1 teaspoon finely chopped cherry bomb or red jalapeno chile pepper
  • 1 teaspoon finely grated lemon zest
  • Salt
  • Ground white pepper
  • 2 (5-ounce) endives


Makes 24 endive Spears, serves 6 to 8.

  1. In a medium bowl, gently mix together the crab, fennel, mayonnaise, yogurt, shallot, tarragon, chile pepper, lemon zest, breaking up any large claw meat pieces with a fork. Season to taste with salt and white pepper. (The filling can be made up to 4 hours in advance. Store in an airtight container in the refrigerator until ready to use.)

  2. Immediately before serving, slice about 1Ž4-inch off the base of each endive and separate the leaves; you will need 20 large leaves; the remaining smaller leaves can be uses in salads. Fill the concave part of each leaf with a scant tablespoon of the crab mixture and arrange them on a long serving platter.