Ingredients

• 1 pound jumbo lump crab, picked over and shells removed
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped tarragon
• 1 small lemon, zested
• 1 small lemon, juiced
• Coarse salt and freshly ground black pepper
• 1 small English cucumber, ends trimmed and sliced 1/8th-inch thick
• 4 to 5 small heads Belgian endive, washed and pulled apart
• 2 roasted red peppers, peeled and seeded

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Instructions

1. Place the picked over crab in a medium size mixing bowl. Add the mayonnaise, mustard, tarragon, lemon zest, and lemon juice. Stir to combine. Season, to taste, with salt and pepper.
2. Top each slice of cucumber or leaf of Belgian endive with 1 heaping tablespoon of crab salad. Using a 1/2-inch heart-shaped aspic cutter, cut out roasted red pepper hearts. Garnish each mound of crab with a red pepper heart.