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.