Crabmeat, Corn and Cumin Salad in Endive Spears

Name: Crabmeat, Corn and Cumin Salad in Endive Spears
Prep time: 20 min
Total time: 20 min
Yield: 10 serving(s)
Ingredients: 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

Submitted by DailyInspiration

"This recipe makes a classy finger food for parties and gatherings. Alternate red and yellow endive spears for a colorful presentation. Recipe is from Bon Appetite. Prep time does not include refrigeration time."

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Ready In:: 20mins
Ingredients:: 11
Serves:: 10

ingredients

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

directions

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.
Drain salad and place 1 rounded tablespoons in base end of each endive spear. Arrange on platters and serve.