Instructions: For Crab Salad:
Heat oil in heavy large skillet over medium-high heat. Add shallots and ginger and saute until tender, about 4 minutes. Add apple, zucchini, both bell peppers and carrot and saute until tender but not brown, about 5 minutes. Remove from heat. Cool to room temperature.

Mix crabmeat, mayonnaise, 2 tablespoons chopped chives and sauted vegetables in large bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

For Sauce:
Combine tomatoes, cilantro, vinegar, garlic and cayenne in blender and puree until almost smooth. Gradually add oil and blend until sauce is thick. Transfer to medium bowl. Season to taste with salt and pepper.

Arrange endive spears on large platter, tips toward platter edge.

Spoon crab salad into center of platter. Drizzle sauce over endive.

Garnish salad with chopped fresh chives and serve.

6 Appetizer Servings.

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