You may also like
Categories:Viewed: 112 - Published at: 2 years ago
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
Method
- 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.
