INGREDIENTS
2 tbsp
capers
3 smalls
celery stalks
4 strips
cooked bacon
2 tsp
dijon mustard
20
endive
1/3 cup
fresh parsley
1/3 cup
fresh tarragon
20 servings
kosher salt
1
lemon zest
1 lb
lump crabmeat
1/2 cup
mayonnaise
2 tbsp
shallots
1/2 cup
sour cream
20 servings
bell pepper