Belgian Endive with Crab

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

Yield: Makes 32 pieces; 8 appetizer servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 71%
  • Protein: 5.7g
  • Fat: 10g
  • Saturated fat: 6.3g
  • Carbohydrate: 3.6g
  • Fiber: 1.6g
  • Sodium: 145mg
  • Cholesterol: 45mg

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