Endive Leaves With Crab Rillettes

By Martha Rose Shulman

Updated February 21, 2023

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(98)
Comments
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Canned lump crabmeat is transformed in these light, slightly spicy rillettes. I have been pleased with the canned lump crabmeat I have been finding lately at Trader Joe’s. It is fresh and perfect for both crab cakes and for these light, slightly spicy rillettes, which I serve on endive leaves. You can also stuff cherry tomatoes with the rillettes, or mini bell peppers, or just serve them on croutons or crackers. You have a choice here of using a combination of Greek yogurt and crème fraîche, or all Greek yogurt. In the spirit of rillettes, which would be much fattier than these if they were more authentic, I vote for the yogurt/crème fraîche combo, but if you want to keep calories down use all yogurt.

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Ingredients

Yield:Serves 6 to 8

  • 8 ounces lump crabmeat

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons plain Greek yogurt

  • 2 tablespoons crème fraîche (or omit and use 4 tablespoons yogurt)

  • 1 to 2 tablespoons fresh lime juice (to taste)

  • 1 to 2 tablespoons minced chives (to taste)

  • 1 to 2 tablespoons finely chopped mint (to taste)

  • 1 serrano pepper, finely chopped

  • Salt to taste

  • 4 endives

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

2 grams carbs; 30 milligrams cholesterol; 70 calories; 3 grams monosaturated fat; 1 gram saturated fat; 5 grams fat; 1 gram fiber; 166 milligrams sodium; 6 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Drain crabmeat and place in a medium bowl. Mash with a fork. Add olive oil, yogurt and crème fraîche and mash together until mixture is spreadable. Add lime juice, chives, mint and chile and work in. Season to taste with salt. You should have about 1 ⅓ cups.

  2. Step 2

    Break off endive leaves at the base. The easiest way to do this is to cut base away, break off a round of leaves, then keep slicing away the base so that the leaves will easily break off at the bottom. Spoon crab rillettes onto leaves and arrange on a platter. Serve at once, or refrigerate until ready to serve.

Tip

  • Advance preparation: You can make the rillettes a day ahead and refrigerate.

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Ratings

4 out of 5
98 user ratings
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Comments

LindaL

Quite good, but even with good quality crabmeat, I felt the flavor of the crab was overwhelmed by the sauce. Maybe lemon instead of lime and less volume of sauce next time.

Mattie

I liked the recipe overall, but I would definitely cut back on the mint a little - it was kind of overpowering.

Mattie

Tasty, the endive probably could have just been baby romaines. Swapped fake crab in and it was tasty. I would leave out at least half the mint

kuws

I've made this several times over the past couple of years, initially as a healthy crab alternative that accommodates a friend's dietary restrictions, but it stands on its own. I use only yogurt and skip the mint. Gets rave reviews every time we serve it.

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