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

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

By Jenny Burnsworth, Arnold, California

This Story Originally Appeared On sunset.com

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Recipe Summary

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.

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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.

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Belgian Endive with Crab

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Recipe Summary

Ingredients

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Nutrition Facts

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Belgian Endive with Crab

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Belgian Endive with Crab