How to contact the mailbox
If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email firstname.lastname@example.org or fax (916) 321-1109. Please include your full name, your city and phone number.
Belgian endive spears
with crab salad
Prep time: 20 minutes Makes about 32
Lisa Toucher of Rancho Murieta was looking for an easy appetizer recipe to serve company.
Ann Reis of Fullerton shares this simple but elegant appetizer recipe that can be prepare ahead, making it a great choice for a party.
6 tablespoons mayonnaise
2 teaspoons curry powder
1 clove garlic, peeled and minced
Leaves from 5 sprigs fresh tarragon, finely chopped
2 tablespoons fresh lemon juice
¾ pound lump crabmeat, picked over
Salt and freshly ground black pepper
4 to 5 heads Belgian endive, root end trimmed off, leaves separated
Cherry tomatoes, optional garnish
Whisk mayonnaise, curry powder, garlic, tarragon, lemon juice and 2 to 3 teaspoons water together in a medium bowl. Add crabmeat, season to taste with salt and pepper and mix well.
Spoon about 1 tablespoon of the crabmeat mixture onto the root end of each endive leaf. Arrange leaves on a serving platter and garnish platter with cherry tomatoes, if desired.