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Crab Louis in Endive Cups
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
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Crab Louis in Endive Cups

Crab Louis in Endive Cups

Crab Louis in Endive Cups
Two Stars Guiding Stars
  • Servings:Makes About 30 endive cups
  • Prep Time:20 minutes
  • Cook Time:0 minutes
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