King Crab Mousse on Endive Spears


  • 8 ounces fresh king crab meat

  • 4 ounces creme fraiche

  • 2 tablespoons mayonnaise

  • 2 tablespoons shallots, finely minced

  • 2 teaspoons white horseradish

  • 1 teaspoon salt

  • 3 tablespoons fresh chives, snipped

  • 1 ounce red tobiko (flying fish roe)

  • 1/2 cup whipping cream, whipped

  • 2 heads endive


  • Save a couple of tablespoons of crab meat for garnish.

  • Add first six ingredients to food processor thru salt. Process until smooth. Put in bowl, add chives and tobiko then gently fold in whipped cream.

  • Put in pastry bag and pipe onto endive leaves, use best looking leaves. Garnish with remaining crab.

  • Makes about 18 pieces depending on size of endive leaves. Enjoy!