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Add a photoServings: 8
Ingredients
- 4 x Lettuce leaves
- 1/2 lb Belgian endive (2 endive)
- 1/2 lb Crabmeat (can substitute bay shrimp)
- 1/3 c. Basil Mayonnaise
- 1 pch Salt
- 1 c. Mayonnaise
- 1/4 c. Basil, fresh, minced
- 1/2 tsp Lemon juice
- 1 clv garlic, chopped
Directions
- 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. Throw away any which are brown and rinse the remaining leaves under cool 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 tsp. of the crab mix and arrange them on the serving dish.
- BASIL MAYONNAISE: Put the mayonnaise, basil and lemon juice in a blender or possibly food proccesor, and turn the machine on. Drop in the garlic and process till the mayonnaise is smooth.
- Note: The Belgian endive are also great stuffed with egg salad.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 8 servings | |
| Calories 240 | |
| Calories from Fat 209 | 87% |
| Total Fat 23.67g | 30% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 268mg | 11% |
| Potassium 177mg | 5% |
| Total Carbs 1.01g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.27g | 0% |
| Protein 6.31g | 10% |
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