Mini Crab Cakes

¾ c. Panko (dry breadcrumbs can be substituted)

1 lb. fresh crabmeat, drained well and picked clean of shells

¼ c. mayonnaise

3 Tb. chopped fresh chives

1 Tb. Nawlins Shrimp Seasoning

1 large egg, beaten to blend

3 large Belgian Endive (leaves washed and separated

Cream Fraiche

¼ c. vegetable oil.

Place ½ Panko in shallow dish and set aside.  In a large bowl, combine the remaining ¼ c. Panko, with the crabmeat, mayonnaise, chives, Nawlins Shrimp Seasoning, and the egg.  Using a heaping tsp. for each, form crab mixture into approximately 1” cakes and dredge in remaining Panko, pressing crumbs to adhere. Transfer cakes to lightly oiled baking sheet.  Cover and refrigerate at least 1 hour.   Heat oil in heavy skillet over medium heat.  Working in batches to not overcrowd, add crab cakes to skillet and cook until golden brown approximately 2 minutes per side.  Drain cakes and fill each endive with a mini crab cake.  Top each with ½ tsp. cream fraiche.