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

Instructions

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.