2 lbs. jumbo lump crabmeat, picked over to remove any shell or cartilage
2 stalks celery, peeled, and cut into 1/8-inch dice
8 tsp. finely sliced fresh chives
2 tsp. minced fresh tarragon leaves
2/3 c. prepared mayonnaise
6 Tbsp. sour cream
2 tsp. freshly squeezed lemon juice
1 tsp. Dijon mustard
Kosher salt and freshly ground pepper to taste
OK, so it may not be bona fide Hawaiian, but it was part of our Luau. Featured at the 2009 Uwchlan Hills Teacher Appreciation Luncheon ("UH-loha! Luau") An elegant little bite that's a snap to make.
In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
In a small bowl, make the dressing: stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste.
If not using right away refrigerate until ready to serve. When ready to serve, spoon the crab mixture into individual endive leaves and arrange artfully on a pretty dish!
Submitted by Gretchen Grant Contributed on: and modified on Friday July 24th, 2009