Guests at your first Spring party will think youve worked all morning when you sit out Endive With Crab.
In reality, this appetizer is too easy and can even be made the day before and refrigerated until serving time. Its a perfect dish for brunch or that first cookout. The endive leaves make their own little scoops, and the crab is filling enough to keep appetites at bay while the grill is heating up.
While youre being impressive, amaze your guests with your
knowledge of endive. Heres a little history:
In 1830, Jan Lammers returned from the Belgian War of Independence to his farm in Brussels. He had stored some chicory roots in his cellar while he was away, intending to roast them and use them for a coffee substitute.
But Mr. Lammers chicory roots, resting for months in the dark, damp enviroment had a different result. They had sprouted small white leaves. A curious sort, he tasted the leaves, which were tender, moist and crunchy with a slightly bitter taste.
Today, endive is grown on almost every continent. Our endive in America comes from California. You can find it in the produce section. Each endive you buy will have approximately 6 or 7 leaves to it.)
Endive with Crab
1 pkg. (8 oz.) cream cheese, softened to room temperature
3 Tablespoon minced green onion
1 Tablespoon lemon juice
1 Tablespoon worcestershire sauce
1/4 teaspoon salt and pepper
1/4 lb. shelled cooked crab
32 red or white endive leaves, rinsed in cold water (to crisp)
1 tangerine or Blood orange, peeled and sliced (optional)
Mix cream cheese with 1 tablespoon of the green onion, then add the lemon juice, worchestershire sauce, salt and pepper and crab meat. Mix well.
Mound about 2 teaspoons of crab meat filling at the stem part of
each endive leaf. Garnish with remaining green onion. Add a slice of
tangerine or blood orange, if desired. (A blood orange is just an
orange with a deep orange, almost a red, color
Set leaves, filling side up, on platter. Cover and refrigerate.