Instructions: Place four endive leaves arranged in a square in the center of 6 plates. Combine cabbage, apples and pistachios and mound in the center of the endive square. Drizzle a tablespoon or two of vinaigrette over cabbage mixture. Divide crab and place on top of cabbage and drizzle another teaspoon or two of vinaigrette over crab placing a claw meat portion on top.

Garnish with beet threads, daikon sprouts and a sprinkling of tobiko if desired.

This recipe yields 6 servings.

Comments: This combines some wonderful flavors that are a perfect match for a toasty Chardonnay.

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