Recipe for Belgian Endive with Crab

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Yield:

Ingredients:

Amount	Ingredient
1 pkt	cream cheese - (8 oz)
3 tbl	minced green onions
1 tbl	lemon juice
1 tbl	white wine Worcestershire
1/4 tsp	freshly-ground white pepper
1/4 lb	shelled cooked crab
32 x	red or white Belgian endive leaves rinsed, crisped

Instructions:

Instructions: 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.

This recipe yields 32 pieces; 8 appetizer servings.

Comments: Up to 1 day ahead, assemble appetizers, cover, and chill.

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