Belgian Endive With Crab

By Sunset
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1 package (8 oz.) cream cheese

3 tablespoons minced green onions

1 tablespoon lemon juice

1 tablespoon white wine Worcestershire

1/4 teaspoon white pepper

1/4 pound shelled cooked crab

32 red or white Belgian endive leaves (from about 1 1/4 to 1 1/2 lb. total), rinsed and crisped

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