Belgian Endive Spears with Curried Crab Salad
MAKES ABOUT 32
A delicious and easy appetizer sure to please your holiday guests.
6 tbsp. mayonnaise
2 tsp. curry powder
1 clove garlic, peeled and minced
Leaves from 5 sprigs fresh tarragon,
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
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.