The crab endive
Instructions
Browse to one by one the endives, wash and dry the leaves and place the concentric circles on a serving platter, leaving inside the smaller leaves.
In a bowl mix the mayonnaise with the well drained crab meat, add the cream, rubra sauce, Worcester and sprinkle with cognac.
Stir gently.
Put in the concave part of the salad leaves and a tablespoon of mixture.
Exquisite hors d'oeuvre
Ingredients and dosing for 4 persons
- 1 box of crab meat
- 2 heads of belgian salad (endive)
- 1 cup of mayonnaise
- 2 tablespoons of cream
- 2 tablespoons of salsa rubra
- 1/2 teaspoon of worcestershire sauce
- Cognac