Crabmeat, Corn and Cumin Salad in Endive Spears

Submitted by DailyInspiration

"This recipe makes a classy finger food for parties and gatherings. Alternate red and yellow endive spears for a colorful presentation. Recipe is from Bon Appetite. Prep time does not include refrigeration time."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 10

ingredients

• 6 ounces fresh lump crabmeat, picked over and well drained
• 1⁄2 cup frozen corn kernels, thawed and drained
• 1⁄4 cup red onion, finely chopped
• 1⁄4 cup mayonnaise
• 4 teaspoons fresh herbs (mixed chopped fresh herbs such as tarragon and parsley)
• 1 tablespoon orange juice concentrate, thawed
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon peel, finely grated
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon cayenne pepper
• 2 heads Belgian endive, separated into spears

directions

1. Mix first 10 ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill at least 4 hours and up to 1 day.
2. Drain salad and place 1 rounded tablespoons in base end of each endive spear. Arrange on platters and serve.