Belgian Endive and Curried Crab Salad

• 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
• 34 cup lump crabmeat
• salt & freshly ground black pepper, to taste
• 4 -5 heads Belgian endive, leaves separated

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.

mayonnaise, curry powder, garlic, lemon juice, water, tarragon, lemon juice, lump crabmeat, salt, endive

Taken from www.food.com/recipe/belgian-endive-and-curried-crab-salad-116877 (may not work)