Creamy Crab and Bacon Endive Boats

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons capers, drained and roughly chopped
• 2 teaspoons Dijon mustard
• 2 tablespoons minced shallots
• 3 small inner stalks celery with leaves, finely chopped
• 1 lemon, zested and juiced (about 1 tablespoon juice)
• Kosher salt
• Freshly ground white pepper
• 1 pound lump cooked crabmeat
• 1/3 cup chopped fresh parsley, plus 1/2 cup fresh parsley leaves
• 1/3 cup chopped fresh tarragon
• 20 endive spears (3 to 4 endives)
• 4 strips cooked bacon, finely chopped

1. In a large bowl, combine the mayonnaise, sour cream, capers and mustard.
2. Add the shallots, celery, lemon zest and juice, and stir.
3. Season with salt and pepper.
4. Gently fold in the crabmeat, the chopped parsley and the tarragon.
5. Place the endive spears on a platter and spoon a heaping tablespoon of the crab mixture into the center of the leaves.
6. Garnish with a sprinkle of chopped bacon.

mayonnaise, sour cream, capers, mustard, shallots, celery, lemon, kosher salt, freshly ground white pepper, lump cooked crabmeat, fresh parsley, tarragon, endive, bacon

Taken from www.foodnetwork.com/recipes/nancy-fuller/creamy-crab-and-bacon-endive-boats.html (may not work)