Belgian Endive with Crab

Name: Belgian Endive with Crab
Yield: Makes 32 pieces; 8 appetizer servings
Ingredients: 1 package (8 oz.) cream cheese; 3 tablespoons minced green onions; 1 tablespoon lemon juice; 1 tablespoon white wine Worcestershire; ¼ teaspoon white pepper; ¼ 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

Be the first to rate & review!

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

By Jenny Burnsworth, Arnold, California

This Story Originally Appeared On sunset.com

Gallery

Recipe Summary test

Yield:

Makes 32 pieces; 8 appetizer servings

Nutrition Info

Ingredients

1 package (8 oz.) cream cheese
3 tablespoons minced green onions
1 tablespoon lemon juice
1 tablespoon white wine Worcestershire
¼ teaspoon white pepper
¼ 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
Mix cheese with 1 tablespoon onions, lemon juice, Worcestershire, and pepper. Add crab and stir to mix.

Advertisement
Step 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.

Nutrition Facts

Per Serving:

127 calories; calories from fat 71%; protein 5.7g; fat 10g; saturated fat 6.3g; carbohydrates 3.6g; fiber 1.6g; sodium 145mg; cholesterol 45mg.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Belgian Endive with Crab

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Belgian Endive with Crab

Account

Belgian Endive with Crab

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Belgian Endive with Crab