Set To Serve: Soirée to Welcome Fall

Endive Cups with Corn and Crab Salad
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Ingredients
  1. 1 cup fresh corn kernels (from about 1 ear)
  2. 1 (8-ounce) container jumbo lump crabmeat, picked free of shell
  3. 1⁄2 cup finely chopped red onion
  4. 1⁄2 cup finely chopped dried cranberries
  5. 1⁄4 cup finely chopped cilantro
  6. 1 lime, juiced
  7. 1⁄4 cup mayonnaise
  8. Salt and pepper to taste
  9. 2 heads Belgian endive
Instructions
  1. In a medium bowl, stir together corn, crabmeat, red onion, cranberries, and cilantro. Add lime juice and mayonnaise. Stir to combine, and season with salt and pepper.
  2. Arrange endive leaves on serving platter, and top each with a generous tablespoon of crabmeat mixture.
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