1 pound Dungeness crab meat
1 tablespoon cumin seeds, toasted and ground
1 tablespoon finely chopped shallots
3 tablespoons chopped Italian parsley or cilantro
3-4 tablespoons lemon juice
2-3 tablespoons mayonnaise or olive oil (depending on your preference)
1. Mix ingredients together and spoon into individual Belgium endive leaves. Arrange them on a nice platter.
Serves 12-15 for hors d’oeuvre, 6-8 for a plated first course.