Stuffed Endive with Crab

Source: Magazine

  Fills about 24 leaves

  1 2-oz. can whole pimentos
  1 green onion
  1 shallot
  1/2 lb. cooked crab meat
  1 tsp. prepared mustard
  2 tsp. lemon juice
  2-4 Tbl. mayonnaise
  Salt and pepper
  3 Belgian endives

Chop 1 pimento (reserve the remainder for another use), the green onion, and the shallot.
Combine the crab meat, mustard, lemon juice, green onion, shallot, and 2 Tbl. of the  mayonnaise, adding more if needed. Add the pimento and season to taste with salt, pepper,  and paprika. To prepare the Belgian endive cut off 1 inch from the root end; carefully separate
each leaf. Stuff Belgian endive leaves with crab meat filling.