-
In a small pot, whisk together the tamari, sugar, mirin, ginger, and garlic, then warm over medium heat, stirring to dissolve the sugar, about 2 minutes.
-
Add the mushrooms and simmer for 10 minutes. Using a slotted spoon, remove the mushrooms to a paper towel to drain.
-
In a small bowl, mix the crab with just enough mayonnaise to help the crab stick together and not overwhelm the crab flavor.
-
Arrange the endive leaves on a platter. Add a heaping tablespoon of crab salad to each and top with mushrooms and 1 lemon wedge. Serve immediately.