Jumbo Lump Crab Hors d'Oeuvres
4 heads Belgian endive
¼ lb. jumbo lump crab
1 egg yolk
2 tsp Sicilian Lemon White Balsamic
1 tsp Dijon mustard
1 cup Aji Verde Agrumato Olive Oil
¼ tsp roasted onion salt
Thinly sliced fresh chili pepper
To prepare mayonnaise, place egg yolk, Sicilian lemon balsamic, and Dijon mustard in the bowl of a food processor. Turn on processor a process for approx. 1 minute until light lemon color. With processor running, slowly drizzle in Aji Verde Agrumato. After all oil is incorporated and mixture is mayonnaise consistency, season with onion salt. Store in the refrigerator until ready to use. Mayonnaise may be made several days in advance. (Leftover mayonnaise is delicious as a sandwich spread, in salads, or for dipping vegetables or shrimp.)
Prepare endive by coring and separating into individual leaves. For this dish, use only the larger outer leaves, reserving the remainder for another use.
Arrange Belgian endive leaves on a serving platter. Top each leaf with a small dollop of the mayonnaise and 1 or 2 lumps of crab. Garnish with fresh micro-greens and sliced chili pepper.