* A simple, tasty cold appetizer that will impress any time of year, especially festive for the holidays or at a summer picnic.
* I like fresh king crab the best for this recipe and it is available during the Thanksgiving and Christmas holidays!
* Any good fresh or canned crab will work during the rest of the year.
* Make this a day ahead and store it in the refrigerator.


* 8 ounces fresh king crab meat
* 4 ounces creme fraiche
* 2 tablespoons mayonnaise
* 2 tablespoons shallots, finely minced
* 2 teaspoons white horseradish
* 1 teaspoon salt
* 3 tablespoons fresh chives, snipped
* 1 ounce red tobiko (flying fish roe)
* 1/2 cup whipping cream, whipped
* 2 heads endive


* Save a couple of tablespoons of crabmeat for garnish.
* Add first six ingredients to food processor thru salt. Process until smooth. Put in bowl, add chives and tobiko then gently fold in whipped cream.
* Put in pastry bag and pipe onto endive leaves, use best looking leaves. Garnish with remaining crab.
* Makes about 18 pieces depending on size of endive leaves. Enjoy!

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