Belgian Endive with Crab

Ingredients

• 32  belgian endive leaves white red rinsed from
• 0.3 pound surimi crab sticks shelled cooked
• 8 oz cream cheese 
• 3 tablespoons green onions minced
• 1 tablespoon juice of lemon 
• 0.3 teaspoon pepper white
• 1 tablespoon white wine worcestershire 

Equipment

Directions

1. Mix cheese with 1 tablespoon onions, lemon juice, Worcestershire, and pepper.
2. Add crab and stir to mix.
3. Mound 2 teaspoons crab filling at stem end of each endive leaf.
4. Garnish with remaining green onions. Set leaves, filling side up, on a platter.