CREAMY CRAB IN ENDIVE SPEARS  -  Low Carb Desserts Recipes

CREAMY CRAB IN ENDIVE SPEARS
(recipe from Sunset Seafood Cookbook)

3 oz. cream cheese at room temperature
2 Tbsp sour cream
2 tsp lemon juice
1/4 tsp grated lemon peel
2 Tbsp chopped fresh chives
1/4 lb. cooked crab meat
salt and ground white pepper
4 - 6 heads Belgian endive, separated into leaves, washed & crisped

- With electric mixer, beat cream cheese, sour cream and lemon juice until
well blended and fluffy
- Mix in grated peel, chives & crab
- Season to taste with salt and white pepper
- Spoon a dollop of crab mixture into wide part of each endive spear
- Arrange spears on a serving plate in a starburst pattern, tips pointing
outward
- Can make ahead and refrigerate for 4 hours (cover with plastic wrap)

0.24 grams carbohydrates per spear

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