1 Cutting board, 1 Knife, 1 Peeler, 1 große Pot mit Deckel, 1 Wooden spoon, 1 Tablespoon, 1 Mini food processor, 1 Measuring cups, 1 Immersion blender, 1 Sieve, 1 Pot
Using a knife, gently remove membranes from the orange segments, do this over a bowl reserving any juice.
Using a sharp knife, cut off the base of the endive. Separate 16 large leaves, rinse and pat dry. Finely slice the cones of the inner leaves; set aside.
In a medium bowl, combine finely chopped shallot, salt, vinegar, and 1 tablespoon of reserved orange juice. Whisk in olive oil.
In a separate bowl, add the sliced inner cones of the endive leaves and crabment. Gently toss. Drizzle vinegar mixture over crabmeat mixture, add 2 teaspoons green onion and gently toss again.
Place 1 tablespoon of mixed crab on each large endive leaf. Place a drop of truffle oil on each crab mound. Garnish with orange segment, remaining green onion. Season with pepper and paprika. Serve.