I need a refresh.
I need to be refreshed!
Takin’ a break from the heavy, with a little trip to the lighter side; let me give you the scoop:
Hello grapefruit and avocado. Hello to blue cheese too. I’ll take the crab over being crabby.
But be sure to keep it on the light side though.
Who else loves finger food?
CRAB + GRAPEFRUIT & AVOCADO ENDIVE BITES
makes approximately 16-20 pieces
Need an appetizer? Short on time? Look no further.
Fresh crab needs little more than a little citrus to play dress-up, but with a few extra moments, and the right accessories, you can have a platter of appetizers that will wow and impress; ready to go in 15 minutes or less, or your money back. Wait, did you give me any money?
The thing about crab, is that it should be about the crab. Avocado and grapefruit are the accessories. As with any good accessory, it must add color, texture and/or a little pizazz.
The thing about appetizers is that they should be easy to make, easy to eat and leave your palate refreshed, revived and ready for more.
The thing about this appetizer is it is versatile. Don’t feel like grapefruit, trade it in for an orange? Tired of avocado? Lose the grapefruit and try on some beets and apples instead. Feeling herbaceous? Mix in a some chopped herbs such as dill, tarragon, cilantro or thyme. Your’e one of those? Skip the cheese, whisk in a little more oil.
1/2 lb fresh Dungeness crab, picked over for any shells
1 TB freshly squeezed grapefruit juice
2 TB freshly squeezed lemon juice
1 TB finely chopped shallot
1 tsp Dijon mustard
3 TB good quality olive oil
1/2 oz mild, creamy blue cheese, crumbled (approximately +/-)
Sea salt and freshly ground pepper, to taste
1 green endive head
1 red endive head
A few grapefruit segments minus the skin, cut into small chunks
1/2 an avocado, skin removed, cut into dice
Micro green pea vines for garnish (if you can’t find, use another green herb or micro green garnish)
Don’t let the long list of steps fool you. Each task is quick and straight forward.
1. I like to start by making sure the crab is clean and dry. Start by putting it in a bowl. If you shucked it yourself, make sure you pick away any brown stuff left over from cleaning. Using paper towels, squeeze out all the excess moisture.
2. In a separate bowl, preferably glass or stainless, combine both citrus juices with the shallot. Add the mustard and stir to combine.
3. Whisk in the oil.
4. Add about 1/4 of the blue cheese crumbles and whisk to blend the cheese, smashing large pieces so they combine with the liquid. It is fine to have some chunks but they should be small. Taste, then add more of the blue cheese until it is blue enough for you. It should remain citrus-forward in flavor; remember, it is all about the crab. You will be stirring the remainder of the crumbles into the crab.
5. Season the vinaigrette with salt and pepper to taste.
6. Trim the ends of the endive heads and carefully remove each leaf, setting them out on a plate.
7. Spoon a small amount of the vinaigrette onto each endive leaf then add the remaining vinaigrette to the crab mixture, tossing to coat well. Stir the rest of the blue cheese crumbles into the crab.
8. Place a few pieces of avocado over each endive leaf then top with some crab mixture.
9. Top each leaf with one or two avocado pieces and grapefruit chunks.
10. Garnish each leaf with a micro green or herb sprig and transfer each one to a platter.