Zany Purple Belgian Endive and Crab Salad

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cabrera Estate in Malakoff, Texas in 1986.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 heads purple Belgian endive
 * 4 teaspoons rice wine vinegar
 * 1 pound fresh lump crabmeat
 * 1 tablespoon minced fresh tarragon
 * 2 tablespoons extra virgin olive oil
 * 1 tablespoon mayonnaise
 * 2 teaspoons capers chopped
 * 2 drops Tabasco sauce
 * 1 tablespoon fresh lemon juice
 * ½ teaspoon salt
 * ¼ teaspoon freshly-ground black pepper

Directions

 * 1) Arrange 4 endive leaves on each of 4 chilled salad plates.
 * 2) Coarsely chop the remaining leaves and make a bed of them on the arranged leaves.
 * 3) Combine vinegar, crabmeat, tarragon, olive oil, mayonnaise, capers, tabasco and lemon juice.
 * 4) Season with salt and pepper.
 * 5) Divide crab mixture equally among the plates mounding it on the beds of chopped endive.
 * 6) Serve immediately.