Belgian Endive and Curried Crab Salad

This is a fabulous recipe I found in Saveur Magazine.

• Ready In: 35 mins
• Serves: 32

Ingredients

• 6  tablespoons mayonnaise
• 2  teaspoons curry powder
• 1  garlic clove, minced
• 2  tablespoons lemon juice, freshly squeezed
• 2 -3  teaspoons water
• 5  sprigs  fresh tarragon leaves, finely chopped
• 2  tablespoons fresh lemon juice
• 3⁄4 cup lump crabmeat
•  salt & freshly ground black pepper, to taste
• 4 -5  heads Belgian endive, leaves separated

Directions

1. In a medium bowl, whisk together mayo, curry powder, garlic, tarragon, lemon juice, and 2-3 teaspoons water.
2. Add crabmeat, and season with salt and pepper.
3. Mix well to combine.
4. Spoon 1 Tablespoon of crabmeat mixture onto the root end of each endive leaf.
5. It is suggested to arrange on a round platter all the way around, and place ripe cherry tomatoes in the center.