Belgian Endive with Crab

recipe
Notes: Up to one day ahead, assemble the appetizers, cover and chill.

Yield:

Makes 32 pieces; 8 appetizer servings

Recipe from

Sunset

Nutritional Information

Calories 127
Caloriesfromfat 71 %
Protein 5.7 g
Fat 10 g
Satfat 6.3 g
Carbohydrate 3.6 g
Fiber 1.6 g
Sodium 145 mg
Cholesterol 45 mg

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

Preparation

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

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.

Note:

Jenny Burnsworth, Arnold, California,

December 1998
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