Edamame Crab Bite in an Endive Boat
Ingredients
- —200 g edamame beans, cooked
- —3 tablespoons sushi vinegar
- —2 tablespoons olive oil
- —2 tablespoons lime juice
- —5 g cilantro leaves
- —1 green chili, deseeded
- —1 can crab meat (170 g)
- —1 1/2 tablespoons mayonnaise
- —1 tablespoon cream cheese
- —1 tablespoon lime juice
- —10 chives, finely chopped
- —20 endive leaves
- —20 edamame beans
- —Seaweed roe or fish roe
- —Chili flakes
- —Salt and pepper
Instructions
Edamame Cream
Cook the edamame beans in salted water for 10 minutes.
Rinse with cold water and drain well.
Blend with sushi vinegar, olive oil, lime juice, cilantro, and chili into a smooth cream.
Crab Salad
Drain the crab meat thoroughly.
Mix with mayonnaise, cream cheese, lime juice, salt, and pepper.
Add the finely chopped chives.
Assembly
Fill the endive leaves with a stripe of edamame cream.
Top with a small quenelle of crab salad.
Garnish with edamame beans, seaweed roe, chives, and a pinch of chili flakes.
Serve immediately as a refreshing appetizer.
Serving Tip
These crisp endive boats are filled with creamy edamame and delicate crab salad: light, elegant, and perfect for a festive appetizer. The combination of tender beans, citrus, a hint of spice, and the subtle flavor of crab creates a refined balance. A modern alternative to guacamole or avocado dip — surprising and refreshingly delicious. Serve the endive boats immediately to keep them crunchy and the filling fresh and creamy.
Storage Tip
Store the fillings separately; fill the endive leaves just before serving for the best texture.