Belgian Endive Spears with Curried Crab Salad | Saveur
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
- <sup>3</sup>⁄<sub>4</sub> lb. lump crabmeat, picked over
- Salt and freshly ground black pepper
- 4-5 heads belgian endive, leaves separated
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