Belgian Endive with Crab

Yields Makes 32 pieces; 8 appetizer servings
AuthorJenny Burnsworth, Arnold, California,
Notes: Up to one day ahead, assemble the appetizers, cover and chill.

Ingredients

 1 package (8 oz.) cream cheese
 3 tablespoons minced green onions
 1 tablespoon lemon juice
 1 tablespoon white wine Worcestershire
 1/4 teaspoon white pepper
 1/4 pound shelled cooked crab
 32 red or white Belgian endive leaves (from about 1 1/4 to 1 1/2 lb. total), rinsed and crisped
Nutrition Facts

Servings 0

Amount Per Serving
Calories 127Calories from Fat 71
% Daily Value *
Total Fat 10g16%
Saturated Fat 6.3g32%
Cholesterol 45mg15%
Sodium 145mg7%
Total Carbohydrate 3.6g2%
Dietary Fiber 1.6g7%
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Mix cheese with 1 tablespoon onions, lemon juice, Worcestershire, and pepper. Add crab and stir to mix.

Step 2
2

Mound 2 teaspoons crab filling at stem end of each endive leaf. Garnish with remaining green onions. Set leaves, filling side up, on a platter.

Ingredients

 1 package (8 oz.) cream cheese
 3 tablespoons minced green onions
 1 tablespoon lemon juice
 1 tablespoon white wine Worcestershire
 1/4 teaspoon white pepper
 1/4 pound shelled cooked crab
 32 red or white Belgian endive leaves (from about 1 1/4 to 1 1/2 lb. total), rinsed and crisped

Directions

Step 1
1

Mix cheese with 1 tablespoon onions, lemon juice, Worcestershire, and pepper. Add crab and stir to mix.

Step 2
2

Mound 2 teaspoons crab filling at stem end of each endive leaf. Garnish with remaining green onions. Set leaves, filling side up, on a platter.

Belgian Endive with Crab
IngredientsDirections

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