Crabmeat, Corn And Cumin Salad In Endive Spears

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.