Crab Salad On Endive Appetizer

• 6 ounces lump crabmeat, broken into small pieces
• 1/4 red bell pepper, finely chopped
• 1 shallot, finely chopped
• 1 teaspoon orange zest
• 3 radishes, grated
• 3 tablespoons celery leaves, chopped
• salt and pepper
• 1/4 cup mayonnaise
• 3 tablespoons evaporated milk
• 24 endive, separated leaves
• chopped parsley or chives, to garnish

1. Lightly combine the crab, bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper in a medium bowl.
2. In a separate bowl, combine the mayonnaise and heavy cream.
3. Add the dressing to the crab and mix well.
4. Using a rounded spoonful, mound the crab salad onto the root end of the endive and fill the leaves half the length of the endive. Arrange on a platter or at each place setting.

lump crabmeat, red bell pepper, shallot, orange zest, radishes, celery, salt, mayonnaise, milk, endive, parsley

Taken from www.food.com/recipe/crab-salad-on-endive-appetizer-168983 (may not work)