Shelly's Recipe

STUFFED ENDIVE LEAVES WITH CRAB

Category: Cold

Filling

Fills about 24 leaves

1 2-oz. can whole pimentos
1 green onion
1 shallot
1/2 lb. cooked crab meat
1 tsp. prepared mustard
2 tsp. lemon juice
2-4 Tbl. mayonnaise
Salt and pepper
Paprika
3 Belgian endives


Chop 1 pimento (reserve the remainder for another use), the green onion, and the shallot.

Combine the crab meat, mustard, lemon juice, green onion, shallot, and 2 Tbl. of the
mayonnaise, adding more if needed. Add the pimento and season to taste with salt, pepper, and paprika.

To prepare the Belgian endive cut off 1 inch from the Root end; carefully separate
each leaf. Stuff Belgian endive leaves with crab meat filling.