Crab and Herb Cream Cheese Endive Boats
1 boat · 2.8 g net carbs
This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.
No-cook assembly of crab, cream cheese, mayonnaise and lemon juice spooned into crisp endive boats creates a compact handheld snack. A short marinate with dill and chives lets lemon juice and mayonnaise gently season the crab and soften the cream cheese for easy scooping. The mixture firms slightly when chilled so each endive boat holds a tidy scoop without collapsing. Finishing salt and black pepper sharpen the flavors while the endive provides a crisp, low-carbohydrate vessel.
Ingredients
crab60 g
cream cheeseCream cheese, Regular, plain40 g
mayonnaiseMayonnaise, Regular10 g
lemon juiceLemon juice, Raw6 ml
dillDill weed2 g
chivesChives, Raw3 g
saltSalt, Table
black pepperSpices, Pepper, black0.5 g
endiveEndive, Raw60 g
Method
- Bring cream cheese to a slightly softened state by leaving it at room temperature for 10 minutes so it blends smoothly.
- In a small bowl, combine cream cheese, mayonnaise, lemon juice, chopped dill and chopped chives; mix until homogeneous, then fold in the crab gently to keep some texture, about 20 seconds of folding.
- Season the mixture with salt and black pepper, taste, and adjust if necessary.
- Spoon the crab mixture into endive leaves to form 3 tidy boats, packing lightly so each boat holds its shape.
- Refrigerate the assembled boats for 30 minutes to let the filling firm and the flavors meld, then serve chilled as a single handheld snack.
Tips
Pro tip
- For a firmer filling, chill the cream cheese until just cold before mixing so the mixture sets quicker in the refrigerator.
- Use a heaping teaspoon to portion into each endive leaf for consistent single-portion boats.
Frequently asked questions
- Can I use smoked salmon instead of crab?
- Yes. Smoked salmon can replace the crab, but it will add a stronger, saltier flavor and a softer texture, so reduce the added salt by about half and taste before seasoning.
- What if the filling is too loose and slides out of the endive?
- Firm the mixture by chilling for 20 to 30 minutes and, if needed, increase cream cheese by 10 to 15 grams to tighten the texture so the filling holds on the endive boats.
- How should I store this?
- Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.
Per boat
Primary macros
Electrolytes
Minerals
- Calcium
- 135 mg
- Iron
- 1.06 mg
- Magnesium
- 38 mg
- Phosphorus
- 207 mg
- Potassium
- 433 mg
- Zinc
- 3.06 mg
- Copper
- 0.564 mg
- Selenium
- —
Vitamins
- Vitamin A
- 191 µg
- Vitamin C
- 11.7 mg
- Vitamin D
- 0.0 µg
- Vitamin E
- —
- Vitamin K
- —
- Thiamin (B1)
- 0.082 mg
- Riboflavin (B2)
- 0.208 mg
- Niacin (B3)
- 1.99 mg
- Pantothenic acid (B5)
- —
- Vitamin B6
- 0.138 mg
- Folate
- 127 µg
- Vitamin B12
- 2.01 µg
Other nutrients
- Choline
- —
Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.
182.7 g per boat
5 figures are unavailable. Nothing was estimated in its place.
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Published 18 August 2026
Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.