Curried Crab Salad Recipe (In Belgian Endive Spears)

In a bowl, combine the mayonnaise, diced celery, and chopped onion. Sprinkle in the curry powder and stir until evenly blended.

Add the crab meat and gently fold so you don’t break it up too much. You want nice bite-size pieces.

Stir in the chopped cilantro. Taste and adjust by adding a tiny pinch more curry if you like, keeping it balanced.

Cover and refrigerate for at least 30 minutes. If you can wait 1–2 hours, the flavor comes together more smoothly.

Pat the endive leaves dry. Spoon 1–2 tablespoons of the crab mixture into each leaf.

Serve right away, or keep chilled until you’re ready. For crisp leaves, fill them close to serving time.