Appetizers

Belgian Endive Stuffed With Herb-flavored Crab

  • 4 Lettuce leaves
  • 1/2 pound Belgian endive (2 endive)
  • 1/2 pound Crabmeat (can substitute bay shrimp)
  • 1/3 cup Basil Mayonnaise
  • Pinch Salt
  • 1 cup Mayonnaise
  • 1/4 cup Basil, fresh, chopped
  • 1/2 teaspoon Lemon juice
  • 1 Garlic clove, minced

    • BELGIAN ENDIVE: Arrange the lettuce leaves on a serving dish and set aside. Trim 1/8 inch off the stem end of the endive and separate the leaves. Discard any that are brown and rinse the remaining leaves under cold water. Lay them on a paper towel to dry.

    Sitr the crabmeat, mayonnaise and salt together in a bowl. Stuff each endive leaf with a heaping teaspoon of the crab mixture and arrange them on the serving dish.

    BASIL MAYONNAISE: Put the mayonnaise, basil and lemon juicein a blender or food proccesor, and turn the machine on. Drop in the garlic andprocess until the mayonnaise is smooth.

    Note: The Belgian endive are also greatstuffed with egg salad.

    Makes 8 servings.

    From "Dungeness Crabs and Blackberry Cobblers" by Janie Hibler

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bruce E Keyser Sr of Brookings, OR. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!