Ingredients

1 medium beet (about 1/3 pound)

1/2 pound jumbo lump crab meat

1 1/2 tablespoons finely chopped fresh chives

1 1/2 teaspoons fresh lemon juice

1 1/2 tablespoons sour cream

1 teaspoon balsamic vinegar

1 large Granny Smith apple

Description

You Can Make The Crab Mixture And Beet Purée Ahead Of Time, But Don’t Assemble These Hors D'oeuvres Until Just Before Serving Or The Apple Slices Will Discolor.

View Full Recipe