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

More From Sunset

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Belgian Endive with Crab Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy