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1 Serrano chile, stemmed, seeded, and chopped
1 clove garlic, minced
1 tablespoon very finely sliced fresh lemongrass (3 inches of the lower stalk,
tough outer leaves discarded)
2 teaspoons grated lemon zest
2 teaspoons Asian fish sauce, such as nam pla
2 tablespoons fresh lime juice
Salt, to taste
2 cups lump crabmeat, preferably Alaskan, picked over
3 tablespoons slivered fresh basil leaves
2 tablespoons torn fresh cilantro leaves
4 tablespoons canned unsweetened coconut milk, well stirred
3 medium heads Belgian endive
||In a large bowl combine the chile, garlic, lemongrass, lemon zest, fish sauce, lime juice, and salt.
Add the crabmeat, basil, cilantro, and coconut milk and toss gently to combine.
||Separate the endive into spears. Fill with the crab mixture and serve.