Chef Matthew Grunwald's heart healthy French cuisine with Southwestern influence

Chef Matthew Grunwald prepares heart healthy dishes with Southwestern influence.

Mango and Crab Chicory Canapés
4 Belgium Endive, cut in half and leaves separated
1/2 cup Fregola or couscous  
1 Mango, peeled, seeded and small diced
½ cup Cherry Tomatoes, quartered
½ seedless Cucumber, small diced
1 cup high quality Lump Crab Meat
5 Tbsp Jarred Pimento peppers, minced  
2 Limes, juiced
2 Tbsp Cilantro, minced
1 Tbsp Sherry vinegar
2 Tbsp Mint, chopped
¾ cup Tart Greek Yogurt
2 tsp kosher salt to taste
1 tsp freshly ground black pepper
1. Cover the fregola with 2 cups of water in a small sauce pan and cook until al dente on a simmer, about 8-10 minutes.  Drain and let cool.

2. In a bowl combine the cooled fregola, mango, cherry tomatoes, cucumber, crab meat, pimento peppers, lime juice, cilantro, sherry vinegar, mint and Greek yogurt and gently stir to combine.

3. Season with salt and pepper and evenly spoon the crab and mango mixture into each of the endive leaves.  Chill and serve.

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