Crab, Curried in Endive Spears Appetizers
1/4 cup calorie-reduced mayonaisse
2 tbsp. minced celery
2 tbsp. minced onion
1 tsp. curry powder 		1 cup crabmeat
4 heads Belgian Endive, spears separated
2 tbsp. minced fresh cilantro

Combine first four ingredients in a small bowl. Mix in crabmeat. Season to taste with pepper.(Can be prepared 8 hours ahead. Cover and refrigerate.)

Place one heaping teaspoon crab mixture on base of each endive spear. Sprinkle with cilantro. Arrange on a platter in spoke pattern and serve.

Makes about 24.

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