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    from "Terrific Pacific" by Anya Von Bremzen and John Welchman

    Slightly bitter endive spears provide a nice foil for the sweetness of crabmeat bathed in coconut milk and perfumed with lemongrass. However, cucumber or lettuce cups, or wedges of red bell pepper make a fine substitute.

    Serves 6

    1 Serrano chile, stemmed, seeded, and chopped
    1 clove garlic, minced
    1 tablespoon very finely sliced fresh lemongrass (3 inches of the lower stalk, tough outer leaves discarded)
    2 teaspoons grated lemon zest
    2 teaspoons Asian fish sauce, such as nam pla
    2 tablespoons fresh lime juice
    Salt, to taste
    2 cups lump crabmeat, preferably Alaskan, picked over
    3 tablespoons slivered fresh basil leaves
    2 tablespoons torn fresh cilantro leaves
    4 tablespoons canned unsweetened coconut milk, well stirred
    3 medium heads Belgian endive

    Print recipe

    1. In a large bowl combine the chile, garlic, lemongrass, lemon zest, fish sauce, lime juice, and salt. Add the crabmeat, basil, cilantro, and coconut milk and toss gently to combine.
    2. Separate the endive into spears. Fill with the crab mixture and serve.

    Product nutrition and information
     Quantity Ingredients Est.Price

    Jalapeņo Pepper - $2.99/lb
     Farm Fresh
      Lemongrass - $2.99/ea
     Farm Fresh
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Roland Fish Sauce - $2.29/ea
      Limes - $0.59/ea Save! 4 for $2.00
     Farm Fresh
      Premium Canned Backfin/Lump Wild Crabmeat (pasteurized) - $23.99/ea
      Gotham Greens Local Basil - $3.99/ea
     1oz, Local  
      Vegetable General - $1.99/ea
      Goya Coconut Milk - $2.19/ea
      Belgian Endive - $3.99/lb
     Farm Fresh
    You May Already Have
      Garlic - $3.99/lb
     Farm Fresh, Med
      Morton's Regular Salt - $0.99/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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