Belgian Endive stuffed with Crab

The Belgian endive are also great stuffed with egg salad. In this recipe crab is used which is also an excellent choice.

• This is for 8 servings.

Ingredients

• 4 lettuce leaves
• ½ lb Belgian endive (2 endive)
• ½ lb crabmeat (can substitute bay shrimp)
• 1 pinch salt
• 1 cup mayonnaise
• ¼ cup basil, fresh, chopped
• ½ tsp lemon juice
• 1 clove garlic, minced

Directions

1. Arrange the lettuce leaves on a serving dish and set aside.
2. Trim ⅛ inch off the stem end of the endive and separate the leaves.
3. Discard any that are brown and rinse the remaining leaves under cold water.
4. Lay them on a paper towel to dry.
5. Put the mayonnaise, basil and lemon juice in a blender or food processor, and turn the machine on.
6. Drop in the garlic and process until the mayonnaise is smooth.
7. Stir the crabmeat, ⅓ cup of the mayonnaise and salt together in a bowl.
8. Stuff each endive leaf with a heaping teaspoon of the crab mixture and arrange them on the serving dish.