Once springtime arrives, we really try and amp up our lunch game. Being that we no longer have our winter sweaters to cover us up (allowing for a few extra winter lbs.), we try our best to lighten things up a bit. Now, that definitely doesn’t mean that we have to miss out on all the things we love, it just means finding ways to cut corners.
One of our go to lunch staples are salad toasts. We love all kinds of salad…tuna, chicken, seafood, you name it, we love it! And since we are refusing to give up our salads, we decided to nix the bread. We brainstormed a bit on how we can achieve the same finger food feel as we got with our toasts, without packing on the extra calories. We still wanted the crunch that comes along with a nice toasted piece of bread, so we decided to stuff some endives. We chose endives because they are very petite and can literally be devoured in two bites, making it the perfect lunch time app. And it sure was a crowd pleaser.
Next dilemma, what type of salad should we make to fill these adorable little boats? We didn’t want to go with the classics like tuna salad or chicken salad, we wanted something classy, springy, and of course delicious. We decided on a tarragon and lemon crab salad. It was the perfect springtime appetizer.
This salad was super easy to make. The biggest expense was the lump crab meat, which definitely didn’t break the bank. We made sure to incorporate lots of springtime flavors that would brighten up the dish.
Tarragon is such a versatile herb, with anise flavors. We love how a few sprigs of these can provide a recipe with just the right amount of sweetness. We can’t wait to use it in a cocktail this summer. As for the lemon zest, well, the zest of a lemon gives such a bright flavor to any recipe. It totally enhances the flavors of fresh springtime ingredients. For some crunch and texture, we added some diced celery. No creamy salad is complete without celery.
Now, we used real mayo for the crab salad, but if you are trying to go the extra mile with lightening it up, you can absolutely cut the mayo with plain greek yogurt or use light mayo.
We all know that we eat with our eyes first, so presentation is everything. We topped these little guys with crispy bacon and arranged them on a beautiful white platter alongside some other gorgeous springtime appetizers.
The only thing left to make this springtime lunch complete, was to pour a cold, crisp glass of Sauvignon Blanc, gather with friends and family, and enjoy!
Crab Salad Endive Boats
- 1 can lump crab meat
- 5 endives
- 1 cup mayo
- 5 strips thick cut bacon
- 5 stalks chopped celery
- 1/2 cup chopped fresh tarragon
- 1/4 cup chopped parsley
- zest and juice of 1 lemon
Start by peeling the leaves from the endives, wash and dry.
Cook bacon until crispy over medium high heat.
In a medium sized mixing bowl, combine crab meat, mayo, celery, tarragon, parsley, juice and zest of lemon. Stir until well incorporated.
Spoon a generous spoonful of the salad into the bottom portion of the endive boat.
Chop crispy bacon and sprinkle on top of each endive boat.
Serve cold and enjoy!