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Recipe from the December 2005 edition of “Eating Well” magazine (subscribe at ). Makes enough for 8 people.
Ingredients
16 Belgian endive spears
6 ounces lump crabmeat
4 teaspoons wasabi mayonnaise
Cilantro sprigs for garnish
Lemon or lime wedges, for garnish
Directions
Top each endive spear with 1/4 teaspoon mayonnaise and a small spoonful of crabmeat. Garnish with a sprig of cilantro and a squeeze of lemon or lime juice.
