Yields Makes 32 pieces; 8 appetizer servings
AuthorJenny Burnsworth, Arnold, California,
Notes: Up to one day ahead, assemble the appetizers, cover and chill.

How to Make It

Step 1
1

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

Step 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.

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

Directions

Step 1
1

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

Step 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.

Belgian Endive with Crab