Belgian Endive Spears with Curried Crab Salad

Ingredients

• 6 tbsp. mayonnaise
• 2 tsp. curry powder
• 1 clove garlic, peeled and minced
• Leaves from 5 sprigs fresh tarragon, finely chopped
• 2 tbsp. fresh lemon juice
• 3⁄4 lb. lump crabmeat, picked over
• Salt and freshly ground black pepper
• 4-5 heads belgian endive, leaves separated

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