Belgian Endive Spears with Curried Crab Salad

Name: Belgian Endive Spears with Curried Crab Salad
Total time: PT0D0H0M
Yield: makes About 32
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

Serves
makes About 32

BEN FINK

A delicious and easy appetizer sure to please your holiday guests.

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

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Instructions

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.

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.
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.