Pick over the fresh crabmeat to remove any pieces of shell or gristle. Shred the crabmeat and mix with Remoulade Sauce. (Remoulade can be purchased or home made.) Serve on a bed of Belgian endive.

REMOULADE SAUCE:

2 c. mayonnaise
2 tbsp. chopped capers
2 tbsp. minced cornichons
1 tbsp. minced shallots
1 1/2 tsp. Dijon mustard
1 mashed anchovy
2 tsp. minced parsley
2 tsp. minced tarragon
2 tsp. minced chervil

You can use dried herbs if you can't get fresh. Only use 1 teaspoon each.

Blend and let stand at least one hour.