INGREDIENTS
- 16 Belgian endive spears
- 6 ounces cooked lump crabmeat
- 4 teaspoons wasabi mayonnaise
- Cilantro sprigs, for garnish
- Lemon or lime wedges, for garnish
PREPARATION
- 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.
NUTRITION
Per piece: 20 calories; 1 g fat ( 0 g sat , 0 g mono ); 8 mg cholesterol; 0 g added sugars; 2 g protein; 0 gfiber; 44 mg sodium; 15 mg potassium.
