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 ==
# Arrange 4 endive leaves on each of 4 chilled salad plates.
# Coarsely chop the remaining leaves and make a bed of them on the arranged leaves.
# Combine vinegar, crabmeat, tarragon, olive oil, mayonnaise, capers, tabasco and lemon juice.
# Season with salt and pepper.
# Divide crab mixture equally among the plates mounding it on the beds of chopped endive.
# Serve immediately.
Category:Cathy's Recipes
Category:Seafood Salad Recipes
Category:Belgian endive Recipes
Category:Crab Recipes
Category:Caper Recipes