Easily turn crab salad into a delicious seafood appetizer with this simple recipe. Just throw together the crab salad and spoon it into the endive leaves. Add a few pomegranate arils to each endive leaf and serve.
1 pound Seatech Chilean Crab Meat
3 Tbsp lite mayonnaise or more
1 Tbsp sour cream
4 to 6 heads of Endive
1 small bunch of chives chopped
Zest of one lemon
Juice of 1/2 to 1 lemon
horse radish to taste (optional)
Seasoning salt to taste
4 Tbsp pomegranate arils
Put mayonnaise, sour cream, lemon zest, chives and lemon juice into a bowl and mix thoroughly. Pick over crab meat to ensure there is no shell. Add the crab meat to the bowl and gently mix together with other ingredients. Add seasoning salt and horse radish (optional) to taste.
Separate and wash the endive leaves. Spoon a small amount of crab salad into each endive leaf. Add a few pomegranate arils to each endive leaf and place on a tray to serve.