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Weeknight Baked Crab with Endive

Belgian endive halves are roasted until golden and tender, then filled with sweet lump crab in a light lemony cream and topped with buttery panko. It is a warm, restaurant-style main dish that takes about 50 minutes.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 290
Ingredients Method

Ingredients
  

  • 4 large Belgian endives about 1 lb / 450g, halved lengthwise
  • 2 tablespoons 30ml olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon honey
  • 8 oz 225g lump crab meat, picked over for shell and cartilage
  • 2 tablespoons 30g mayonnaise
  • 2 tablespoons 30g crème fraîche or Greek yogurt
  • 1 small shallot about 25g, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon zest and 1 tablespoon 15ml lemon juice
  • 2 tablespoons 8g chopped parsley
  • 1 tablespoon 3g chopped chives
  • 1/4 teaspoon white or black pepper
  • 1/3 cup 20g panko breadcrumbs
  • 1 tablespoon 14g butter
  • 2 tablespoons 12g grated Parmesan

Method
 

  1. Heat the oven to 200°C (400°F). Toss the endive halves with the olive oil, salt, and honey, and place them cut-side down on a rimmed baking sheet.
  2. Roast for 15 minutes, until the cut sides are golden brown and a knife slides easily into the thickest part.
  3. While the endive roasts, melt the butter in a small skillet over medium heat. Add the panko and stir for 2 to 3 minutes, until golden and fragrant. Stir in the Parmesan and set aside.
  4. In a bowl, mix the mayonnaise, crème fraîche, shallot, mustard, lemon zest and juice, parsley, chives, and pepper. Gently fold in the crab, trying not to break up the lumps.
  5. Turn the roasted endive halves cut-side up. Gently press the center of each with a spoon to make a shallow well.
  6. Mound the crab mixture into each half, then sprinkle with the buttered panko.
  7. Bake for 10 to 12 minutes, until the topping is golden brown and the filling is hot at 74°C (165°F), with a little bubbling at the edges.
  8. Rest for 2 minutes and serve warm, with lemon wedges.