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15 minutes
15 minutes
- 1 head Belgian endive, trimmed, separated into leaves
- 1 head red Belgian endive, trimmed, separated into leaves
- 3/4 cup prepared crabmeat or shrimp salad (from deli)
- Prepare the endive leaves by washing and gently drying them. Add a rounded teaspoon of salad onto the base of each leaf. Arrange the leaves in a wreath shape on a serving platter.
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