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