Crabmeat, Corn And Cumin Salad In Endive Spears - cooking recipe

Ingredients

6 ounces fresh lump crabmeat, picked over and well drained
1/2 cup frozen corn kernels, thawed and drained
1/4 cup red onion, finely chopped
1/4 cup mayonnaise
4 teaspoons fresh herbs (mixed chopped fresh herbs such as tarragon and parsley)
1 tablespoon orange juice concentrate, thawed
1 tablespoon fresh lemon juice
1 teaspoon lemon peel, finely grated
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 heads Belgian endive, separated into spears

Preparation

Mix first 10 ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill at least 4 hours and up to 1 day.
Drain salad and place 1 rounded tablespoons in base end of each endive spear. Arrange on platters and serve.