ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Belgian Endive with Crab

Yield Makes 32 pieces; 8 appetizer servings
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 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

How to Make It

  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.