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Endive Leaves With Crab Rillettes

Canned lump crabmeat is transformed in these light, slightly spicy rillettes. I have been pleased with the canned lump crabmeat I have been finding lately at Trader Joe’s. It is fresh and perfect for both crab cakes and for these light, slightly spicy rillettes, which I serve on endive leaves. You can also stuff cherry tomatoes with the rillettes, or mini bell peppers, or just serve them on croutons or crackers. You have a choice here of using a combination of Greek yogurt and crème fraîche, or all Greek yogurt. In the spirit of rillettes, which would be much fattier than these if they were more authentic, I vote for the yogurt/crème fraîche combo, but if you want to keep calories down use all yogurt.

Ingredients

  • 8ounces lump crabmeat
  • 2tablespoons extra virgin olive oil
  • 2tablespoons plain Greek yogurt
  • 2tablespoons crème fraîche (or omit and use 4 tablespoons yogurt)
  • 1 to 2tablespoons fresh lime juice (to taste)
  • 1 to 2tablespoons minced chives (to taste)
  • 1 to 2tablespoons finely chopped mint (to taste)
  • 1serrano pepper, finely chopped
  • Salt to taste
  • 4endives
  • Nutritional Information
      • Nutritional analysis per serving (6 servings)

        92 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 7 grams protein; 39 milligrams cholesterol; 218 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6 to 8

Preparation

  1. Drain crabmeat and place in a medium bowl. Mash with a fork. Add olive oil, yogurt and crème fraîche and mash together until mixture is spreadable. Add lime juice, chives, mint and chile and work in. Season to taste with salt. You should have about 1 1/3 cups.
  2. Break off endive leaves at the base. The easiest way to do this is to cut base away, break off a round of leaves, then keep slicing away the base so that the leaves will easily break off at the bottom. Spoon crab rillettes onto leaves and arrange on a platter. Serve at once, or refrigerate until ready to serve.
  • Advance preparation: You can make the rillettes a day ahead and refrigerate.

20 minutes

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