6 ounces lump white crab meat, broken into small pieces with your fingertips

1/4 red bell pepper, finely chopped

1 shallot, finely chopped

1 orange, zested

3 radishes, grated

3 T. chopped celery greens

Salt and pepper

1/4 C. mayonnaise

3 T. heavy cream

24 endive leaves

Chopped parsley or chives, to garnish

 

Put the crab in a medium bowl, and add the bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Using a rounded spoonful, mound the crab salad onto the root end of the endive and fill the leaves half the length of the endive. Arrange the stuffed endive on a platter and garnish with chopped parsley or chives.