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Crab Louis in Endive Cups

Two Stars Guiding Stars
  • Servings:

    Makes About 30 endive cups as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    0 minutes


Look for pasteurized crabmeat in the cooler next to the fish counter: It will yield a fresher taste and more delicate texture than shelf-stable canned versions. You can make and refrigerate the dressing up to two days ahead.
1/3 cup mayonnaise
2 Tbsp. chili sauce, such as Heinz
1 Tbsp. lemon juice, plus lemon wedges for serving
1/2 tsp. Worcestershire sauce
1/2 tsp. hot sauce, such as Tabasco
Salt and pepper
Pinch smoked paprika
1 lb. jumbo lump crabmeat
1/4 cup minced fresh chives, plus more for garnish
5 heads endive
4 radishes, sliced very thin
Crab Louis in Endive Cups


1. To make dressing, whisk mayonnaise, chili sauce, lemon juice, Worcestershire, hot sauce, 1/2 teaspoon pepper, and paprika in a medium bowl until smooth.
2. Drain crab of any liquid and spread out on a few layers of paper towels; pat dry and pick through to remove any shells. Fold crab and chives into dressing until evenly coated and season with salt and pepper to taste.
3. Remove any wilted or browned leaves from the endive, then separate larger leaves (reserve small inner ones for another use).
4. Depending on leaf size, spoon 1 to 2 tablespoons crab mixture into each endive leaf and arrange on a platter. Sprinkle with radishes and more chives and serve with lemon wedges.
Source: Hannaford fresh Magazine, December 2018


Nutritional Facts
Servings Makes About 30 endive cups
Base Nutrients
Calories 40 kcal (2%)
Calories from Fat 18 kcal (0%)
Total Fat 2 g (3%)
Saturated Fat 0 g (0%)
Cholesterol 15 mg (5%)
Sodium 130 mg (5%)
Total Carbohydrates 3 g (1%)
Dietary Fiber 2 g (8%)
Protein 4 g (7%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a