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