Quick Recipes – Crab Salad with Meyer Lemon Aioli – as part of the food and kitchen series by GeoBeats.
Crab salad with Meyer lemon aioli on an endive spear garnished with some chopped chives. So, the first thing I am going to do is mix up the Meyer lemon aioli. So here I have some regular mayonnaise. I am going to do a little bit of zest from a Meyer lemon into the mayo. I do not need too much. I am also going to use a little bit of the juice from the lemon, as well. I am going to mix this together and set it aside while we mix up the crab. So, I am going to take the crab, this is jumbo lump crab meat, and sort of break it up, so you have nice little shreds of crab here. Season it with some salt and pepper, and add in some of your Meyer lemon aioli.
Once we have this mixed up, we will start on the endive spear. So, you take your endive and just trim the end off and start peeling apart the spears. These are perfect bite size. We are also going to chop up a little bit of the chive to have ready for the garnish. So, you want to slice your chive nice and thin, making sure to be careful of your fingertips. Once we have that ready, we are going to take some of the crab salad, place it on the end of the endive where it is thickest, because that is where it will hold up best. Garnish with some chive. And purple or white endive work just as well for this recipe. And this is how you make crab salad on endive.
Credit: YouTube
