• 2 Tbsp. Extra virgin olive oil
• 2 x Shallots, thinly sliced
• 1 tsp Chopped peeled fresh ginger
• 1/2 c. Minced tart green apple, (such as Granny Smith)
• 1/2 c. Minced zucchini
• 1/2 c. Minced seeded red bell pepper
• 1/2 c. Minced seeded green bell pepper
• 1/4 c. Minced carrot
• 1/2 lb Crabmeat, liquid removed well, picked over
• 1/4 c. Mayonnaise
• 2 Tbsp. Minced fresh chives
• 2 x Tomatoes, peeled, seeded, minced
• 1/3 c. Minced fresh cilantro
• 2 Tbsp. Sherry wine vinegar
• 1 x Garlic clove, minced
• 1 pch Cayenne pepper
• 1/2 c. Extra virgin olive oil
• 2 x Heads Belgian endive, trimmed, separated into spears
•     Minced fresh chives

Directions

1. For Crab Salad:Heat oil in heavy large skillet over medium-high heat. Add in shallots and ginger and saute/fry till tender, about 4 min. Add in apple, zucchini, both bell peppers and carrot and saute/fry till tender but not brown, about 5 min. Remove from heat. Cold to room temperature.
2. Mix crabmeat, mayonnaise, 2 Tbsp. minced chives and sauted vegetables in large bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
3. For Sauce:Combine tomatoes, cilantro, vinegar, garlic and cayenne in blender and puree till almost smooth. Gradually add in oil and blend till sauce is thick. Transfer to medium bowl. Season to taste with salt and pepper.
4. Arrange endive spears on large platter, tips toward platter edge.
5. Spoon crab salad into center of platter. Drizzle sauce over endive.
6. Garnish salad with minced fresh chives and serve.
7. 6 Appetizer Servings.
8. Fruit;