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.
Makes about 32 hors d’oeuvres
medium beet (about 1/3 pound)
/2 pound jumbo lump crab meat
1/2 tablespoons finely chopped fresh chives
1/2 teaspoons fresh lemon juice
1/2 tablespoons sour cream
teaspoon balsamic vinegar
large Granny Smith apple
Trim beet, leaving about 1 inch of stem attached, and wrap tightly in foil. In a small baking pan roast beet in middle of oven until tender, about 1 hour.
Pick over crab meat to remove any bits of shell and cartilage. Slightly break up large pieces of crab meat and in a small bowl stir together with chives, lemon juice, 1 tablespoon sour cream, and salt and pepper to taste. Crab mixture may be made 6 hours ahead and chilled, covered.
Unwrap beet carefully. When beet is just cool enough to handle, slip off skin and stem and cut beet into a few pieces. While beet is still warm, using a mortar and pestle mash beet until smooth. In a small bowl stir together mashed beet, vinegar, remaining ‚ tablespoon sour cream, and salt and pepper to taste. Beet purée may be made 1 day ahead and chilled, covered.
Cut apple through stem end into quarters and core. Cut apple quarters crosswise into 1/4-inch-thick slices. Top each apple slice with 1/4 teaspoon beet purée and some crab mixture.