Belgian endive with Dorset crab & brown shrimp

Paul Merry - Food Development Director
Makes 8
Prep time: 
15 mins
Cook time: 
No cooking required
  • 2 chicories (Belgian endives) can be either red or white
  • 100g flaked white Dorset crab meat
  • 100g brown Dorset crab meat
  • 100g cooked brown shrimps
  • Fresh herb to garnish, I like to use either dill or a micro cress called red Amaranth
  • Salt and freshly grounded pepper
  • Smoked paprika
  • Extra virgin Rapeseed lemon oil
  1. Separate the chicory leaves and dip them into ice–cold water for a few minutes, to make them crispier
  2. Pat dry and transfer on a plate.
  3. Mix the brown crab meat and the brown shrimp together and season lightly with salt and freshly ground pepper. Place on to the chicory leaf and top with the flaked white crab meat. Garnish with dill or red amaranth.
  4. Drizzle with lemon flavoured rapeseed oil and a pinch of smoked paprika
  5. Serve and enjoy