Recipe Of The Day: Crab Stuffed Endive Leaves

This is a very simple but delish recipe. Being a chef I wanted to start sharing with my MFP family some great recipes I've created and picked up from other chefs. I was given this recipe at the Catersource event in Vegas a couple of years ago and it has always been a big hit. I'm asked to make this often for cocktail parties. I hope you like it....enjoy!

1/4 cup - White Wine Vinegar
2 tbsp - Dijon Mustard
1/2 tsp - Kosher Salt
1/2 tsp - Freshly Ground Black Pepper
1 lb - Fresh Lump Crabmeat
1/3 cup - Red Bell Peppers (finely chopped)
3 heads - Belgian Endive (trimmed and leaves separated)
Garnish - Fresh Chopped Chives

Directions:
1. Whisk together vinegar, mustard, salt and pepper. Add crabmeat and red bell peppers, tossing gently to combine.
2. Arrange endive leaves on platter. Spoon crabmeat mixture in endive leaves and garnish with fresh chives.

Serves 8

Nutritional Value:
Per Serving: 68 Cals, 5g Carbs, 10g Protein, 1g Fat, 4g Fiber, 51mg Chol, 572mg Sodium