Endive Leaves With Crab Rillettes

• 8 ounces lump crabmeat
• 2 tablespoons extra virgin olive oil
• 2 tablespoons plain Greek yogurt
• 2 tablespoons creme fraiche (or omit and use 4 tablespoons yogurt)
• 1 to 2 tablespoons fresh lime juice (to taste)
• 1 to 2 tablespoons minced chives (to taste)
• 1 to 2 tablespoons finely chopped mint (to taste)
• 1 serrano pepper, finely chopped
• Salt to taste
• 4 endives

1. Drain crabmeat and place in a medium bowl.
2. Mash with a fork.
3. Add olive oil, yogurt and creme fraiche and mash together until mixture is spreadable.
4. Add lime juice, chives, mint and chile and work in.
5. Season to taste with salt.
6. You should have about 1 1/3 cups.
7. Break off endive leaves at the base.
8. The easiest way to do this is to cut base away, break off a round of leaves, then keep slicing away the base so that the leaves will easily break off at the bottom.
9. Spoon crab rillettes onto leaves and arrange on a platter.
10. Serve at once, or refrigerate until ready to serve.

lump crabmeat, extra virgin olive oil, yogurt, creme fraiche, lime juice, chives, mint, serrano pepper, salt, endives

Taken from cooking.nytimes.com/recipes/1017044 (may not work)