1. To make dressing, whisk mayonnaise, chili sauce, lemon juice, Worcestershire, hot sauce, 1/2 teaspoon pepper, and paprika in a medium bowl until smooth.
2. Drain crab of any liquid and spread out on a few layers of paper towels; pat dry and pick through to remove any shells. Fold crab and chives into dressing until evenly coated and season with salt and pepper to taste.
3. Remove any wilted or browned leaves from the endive, then separate larger leaves (reserve small inner ones for another use).
4. Depending on leaf size, spoon 1 to 2 tablespoons crab mixture into each endive leaf and arrange on a platter. Sprinkle with radishes and more chives and serve with lemon wedges.
Source: Hannaford fresh Magazine, December 2018