12 oz. crabmeat or imitation crabmeat
2 to 3 endives
2 tsp. capers
3 tbsp. celery hearts, chopped
3 tbsp. green onions, chopped
2 tsp. Dijon mustard
2 tsp. Polander's chopped garlic
3 tbsp. Salad Dressing I

Clean endives and take off the larger, outer leaves. Set aside. Sliced the inner leaves of the endive in thin slices. Crumble the crabmeat (if using fresh crabmeat, discard all pieces of the shell) into shredded pieces. In a large salad bowl, combine the sliced endive, crabmeat, capers, celery, green onions, mustard and garlic. Toss well. Take the large endive leaves and using a sharp knife, cut lengthwise in half. Starting at the top of the dish, using two leaves at a time, make a leaf effect on the plate. Pour the dressing into the salad bowl with the crabmeat and toss well to blend thoroughly. Spoon the mixture in the middle where the endive leaves meet in a continuous motion down the plate. Serve. Can be covered with plastic wrap and refrigerated until ready to serve.