Dressing
3/ 4 c mayonnaise
2 ts Dijon mustard
1 tbs tomato juice
1/2 tbs lemon juice
1/2 tbs cognac
1 ts freshly ground black pepper
1 pinch cayenne paper
1 tbs parsley leaves, finely chopped
1 tbs snipped fresh chives
1 tbs fresh tarragon, finely chopped
1 c jumbo lump crabmeat, from jar, drained
2 Belgian endives, leaves separated and trimmed
Mix the ingredients together and whisk well. Add the crabmeat and fold gently. Before serving mound a tablespoon of crabmeat mixture into each endive spear