Crab Louie on Belgium Endive

 

Makes 4 servings

• 250 gr lump crabmeat
• 45 ml Thousand Island or Russian dressing
• 30 ml minced chives
• 1 vine-ripened tomato, diced and well drained
• 30 ml red onion, diced
• 30 ml olive oil
• Salt and freshly ground pepper
• Pinch of sugar
• 5 ml minced flat-leaf parsley
• 24 endive leaves
• 1 avocado, diced

1. Pick over the crabmeat to remove any pieces of shell and place in a mixing bowl ; fold in the dressing and chives.
2. In another bowl stir together the tomato, red onion, olive oil, salt and pepper to taste, sugar and parsley.
3. Place 6 endive leaves in a flower pattern on each of the four serving plates ; place a small mound of the crab mixture in the center.
4. Top the crab with the diced avocado and place a spoonful of the tomato mixture on top.

BON APPÉTIT