Spicy wasabi mayonnaise makes crab sing in these easy appetizers.
- 16 Belgian endive spears
- 6 ounces cooked lump crabmeat
- 4 teaspoons wasabi mayonnaise
- Cilantro sprigs, for garnish
- Lemon or lime wedges, for garnish
- Step 1
- Top each endive spear with 1/4 teaspoon mayonnaise and 3/8 ounce crabmeat. Garnish with a sprig of cilantro and a squeeze of lemon or lime juice.
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