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Ingredients
  • 16 
    Belgian endive spears
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  • 6 ounces
    cooked lump crabmeat
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  • 4 teaspoons
    wasabi mayonnaise
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  •  
    Cilantro sprigs, for garnish
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  •  
    Lemon or lime wedges, for garnish
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Directions
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.

Nutrition information
Per serving: Calories 20, Total Fat 1 g, Cholesterol 8 mg, Sodium 44 mg, Protein 2 g, Potassium 15 mg. Percent Daily Values are based on a 2,000 calorie diet.
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