Creamy Crab-n-Bacon Endive Boats

• Meat

  • 2 slices Apple smoked bacon

• Seafood

  • 1/2 cooked and shelled lb Dungeness crab

• Produce

  • 1/2 Apple, green
  • 2 tbsp Chives, Fresh
  • 3 Endive
  • 1 Jalapeno
  • 1 Lemon
  • 2 tbsp Tarragon, fresh

• Condiments

  • 6 tbsp Mayonnaise
  • 2 tsp Worchestershire sauce

• Baking & Spices

  • 1/4 tsp Salt

Found on joyfoodly.com

Description

Ingredients

• dungeness crab, cooked and shelled, ½ lb
• apple smoked bacon, 2 slices
• mayonnaise, 6 TBS
• lemon, 1
• worchestershire sauce, 2 tsp
• fresh tarragon, approximately 2 TBS
• fresh chives, approximately 2 TBS
• salt, ¼ tsp
• jalapeno, 1 small
• green apple, ½
• endive, 3-4

Directions

• Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach. Wash all produce. Cook bacon until crispy. Let cool and then crumble with your fingers. Set aside. Pick through crab with your fingers, looking for any shells that may have been overlooked. Finely cut chives and tarragon. Save some chives to the side to garnish the endive boats. Cut jalapeno into small dice, avoiding the seeds. Note: the easiest way to cut a jalapeno is to cut around all four sides of the stem, avoiding the seeds. Make the dressing for the crab stuffing by combining mayonnaise, the juice and zest of the lemon, thinly cut chives and tarragon, worchestershire sauce, and salt. Cut half the apple into small dice and add to the dressing, to keep it from browning. Pull endive leaves apart. These will be your boats. One tip: cut a tiny little piece off the bottom of each lettuce cup to help it stay upright when you fill it!
• Combine the crab with the dressing and mix well. Taste for seasoning. Check to see if you want more herbs or more salt. Stuff endive leaves with a heaping scoop of the crab stuffing. Garnish each endive boat with a sprinkle of crumbled bacon and chives.