Belgian Endive Spears with Curried Crab Salad

  • Serves

    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, finely chopped
  • 2 tbsp. fresh lemon juice
  • 34 lb. lump crabmeat, picked over
  • Salt and freshly ground black pepper
  • 4-5 heads belgian endive, leaves separated


Step 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.

Step 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.

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