Recipes Crab Salad with Apple, Endives and Pecans Be the first to rate & review! Slideshow: More Crab Dishes By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on October 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Anne Faber Total Time: 25 mins Yield: 4 Ingredients 3 Belgian endives, cored and sliced crosswise 1/4 inch thick 1 Golden Delicous apple—peeled, quartered and sliced crosswise 1/8 inch thick 1/4 cup plus 3 tablespoons heavy cream 2 tablespoons ketchup 2 tablespoons plus 1 teaspoon red wine vinegar 1 tablespoon mayonnaise 2 teaspoons Dijon mustard 3/4 pound lump crabmeat Salt and freshly ground pepper 1 teaspoon extra-virgin olive oil 2 cups packed mesclun 1/3 cup pecan halves, lightly toasted and coarsely chopped Directions In a small bowl, toss the endives and apple with 3 tablespoons of the cream. Whip the remaining 1/4 cup of cream to very soft peaks. Stir in the ketchup, 1 tablespoon of the vinegar, the mayonnaise and mustard. Fold in the crabmeat and season with salt and pepper. Stir 1 tablespoon of the vinegar into the endives and apples and season with salt and pepper. In a bowl, mix the olive oil with the remaining 1 teaspoon of vinegar; season with salt and pepper. Add the mesclun and toss. Mound the mesclun on plates. Top with the endives and apples and then the crabmeat. Sprinkle with the pecans and serve. Rate it Print