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 Edit

Directions Edit

  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.

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