Crabmeat, Corn And Cumin Salad In Endive Spears

• 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

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.

lump crabmeat, frozen corn kernels, red onion, mayonnaise, fresh herbs, orange juice concentrate, lemon juice, lemon peel, ground cumin, cayenne pepper, endive

Taken from www.food.com/recipe/crabmeat-corn-and-cumin-salad-in-endive-spears-488706 (may not work)