Rats! We ate these before I remembered to take a photo!
These make a pretty amuse bouche (just imagine a photo here) especially for a meal that will feature seafood. The dressing can be made the day before. Add the crab just before serving. I was in a particularly good mood when I garnished these, as I found I had beat the deer to the chives in my garden!
For 6 individual “boats”
2 tbsp. white wine vinegar
1 tbsp. Dijon mustard
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/3 cup EV Olive oil
12 ounces crabmeat, drained
Belgian endive, separated into spears. If it looks less than fresh, use the crisp inner leaves of a head of romaine.
1 lemon, small wedges
Chopped fresh chives for garnish
Whisk together the first 5 ingredients in a bowl. Gradually whisk in the olive oil. Add the crabmeat and gently toss to coat. Partially fill the endive “boats”, position on a small plate with a lemon wedge and sprinkle with chives.