Use a cracker or scissors and cut the shells and remove the crabmeat. Shred or chop the crabmeat and set aside.

Finely chop about 2-3 tablespoons of red onion and add this to the chopped crabmeat and then add the lemon juice and zest and then just enough mayonnaise to hold everything together. You don't want to use too much and have a bowl of mayonnaise flavored crabmeat.

Chill the mixture and then cut the ends off the endive and wash the leaves, drain and wrap in paper towels and refrigerate until you are ready to put appetizer together.

When ready to serve fill each endive cup with the crabmeat salad and garnish with lettuce leaves or chopped chives.

*I never have crab left over so I tend to buy extra because I will always eat this salad on crackers if I run out of endive cups.