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1 bite · 2 chews
The Blanc Crab
Lump crab salad on endive leaf with yuzu, white pepper & micro celery
Purity on a petal — a study in white
The Story
At Dîner en Blanc, every detail is curated for visual harmony — and nothing is more striking than food that honors the all-white palette. This delicate crab salad, cradled in a pale endive leaf, is a masterclass in restraint: sweet lump crab dressed with bright yuzu and a whisper of white pepper, finished with feathery micro celery. It's the kind of bite that looks effortless but tastes extraordinary — just like the event itself.
Prep: 15 minYield: 12 pieces
Ingredients
- 8 oz lump crab meat
- 2 heads Belgian endive
- Yuzu juice
- White pepper
- Micro celery
- Crème fraîche
- Flaky sea salt
Preparation
- 1.Gently fold crab with crème fraîche, yuzu juice, and white pepper.
- 2.Separate endive into individual leaves, selecting the most uniform.
- 3.Spoon crab mixture into each leaf.
- 4.Garnish with micro celery and a pinch of flaky salt.