Seafood Curry Endive Scoops

These elegant little scoops are neat and delicious. Curry needs a bit of sweet to bring out its best…hence the dash of honey. A splash of mirin (Japanese sweet rice vinegar) can be substituted for the honey; just be sure not to overpower the delicate sweetness of the seafood. As with any kind of mixture containing dairy or mayo, the flavors blend and mature nicely over a few hours, so make the mixture as much as a day ahead, filling the scoops an hour or so before the party.

Serves: 24 bites

Cooking Time: 15 minutes

leaves from 3–4 heads of Belgian endive, cut from stem (eliminate most of the white part)
2 tsp. curry powder (or 1 teaspoon Thai curry paste, any color)
2 scallions (green part only), very finely chopped
½  cup Greek yogurt (or mayonnaise)
2 oz. cream cheese
1½ tsp. honey (or mirin)
Salt and freshly ground black pepper, to taste
6 oz. lump crabmeat, tiny cooked shrimp or lobster meat

Garnish:
Parsley, finely chopped, or paprika

1. Cut the ends from 2-3 heads of Belgian endive (most of the white part, in a ‘v’shape) and separate the leaves.

2. Soak in ice water for about 1-2 minutes or even overnight. Pat dry with a paper towel prior to filling.

3. In a bowl, use your hands to gently mix the curry powder, scallions, Greek yogurt, cream cheese, and honey. Add salt and pepper to taste, blending in the crabmeat at the end to preserve the lumps.

4. Scoop a dollop of the mix into each endive leaf.

5. Garnish with a sprinkling of parsley or paprika.

Get creative: Add a teaspoon of lemongrass or ginger or garnish the scoops with a bit of fresh cilantro. Curry gives the filling a golden color, while the Thai curry pastes will tint it either red, green or yellow.

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