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!