Belgian Endive With Crab Recipe

• 1 pkt cream cheese - (8 ounce)
• 3 Tbsp. chopped green onions
• 1 Tbsp. lemon juice
• 1 Tbsp. white wine Worcestershire
• 1/4 tsp freshly-grnd white pepper
• 1/4 lb shelled cooked crab
• 32 x red or possibly white Belgian endive leaves rinsed, crisped (from about 1 1/4 to 1 1/2 lbs total)

1. Mix cheese with 1 Tbsp.
2. onions, lemon juice, Worcestershire, and pepper.
3. Add in crab and stir to mix.
4. Mound 2 tsp.
5. crab filling at stem end of each endive leaf.
6. Garnish with remaining green onions.
7. Set leaves, filling-side up, on a platter.
8. This recipe yields 32 pcs; 8 appetizer servings.
9. Comments: Up to 1 day ahead, assemble appetizers, cover, and chill.

cream cheese, green onions, lemon juice, white wine worcestershire, white pepper, crab, red

Taken from cookeatshare.com/recipes/belgian-endive-with-crab-83320 (may not work)