Belgian Endive Spears with Curried Crab Salad

By abrocakes

Ingredients

• 6 tbsp. mayonnaise
• 2 tsp. curry powder
• 1 clove garlic, peeled and minced
• Leaves from 5 sprigs fresh tarragon,
• finely chopped
• 2 tbsp. fresh lemon juice
• 3 ⁄4 lb. lump crabmeat, picked over
• Salt and freshly ground black pepper
• 4 –5 heads belgian endive, leaves separated

Details

Servings 32

Preparation

Step 1

1. Whisk mayonnaise, curry powder, garlic, tarragon, lemon juice, and 2–3 tsp. water together in a medium bowl. Add crabmeat, season to taste with salt and pepper, and mix well.


2. Spoon about 1 tbsp. of the crabmeat mixture onto the root end of each endive leaf. Arrange on a serving platter and garnish platter with ripe cherry tomatoes, if you like.