Belgian Endive Stuffed With Crabmeat Ravigote | Emerils.com

Ingredients

• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon minced garlic
• 1/4 teaspoon hot red pepper sauce
• 1/4 teaspoon salt
• 2 tablespoons chopped green onions
• 1/4 cup seeded, small diced tomatoes
• 2 tablespoons small capers, drained
• 1 tablespoon minced shallots
• 1 tablespoon chopped fresh parsley
• 1 pound lump crabmeat, picked over for shells and cartilage
• 4 heads Belgian endive, cored, leaves separated and wiped clean
• 1 head radicchio Treviso, cored, leaves separated and wiped clean
• 2 bunches fresh watercress, garnish