Belgian Endive Spears with Curried Crab Salad
A delicious and easy appetizer sure to please your holiday guests.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Chef's knife
- Cutting board
- Measuring spoon
- Whisk
- Mixing bowl
- Spoon
- Serving platter
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
- freshly ground black pepper
- 4-5 heads belgian endive, leaves separated
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