Crab and Shrimp Salad in Belgium Endive Leaves

Name: Crab and Shrimp Salad in Belgium Endive Leaves
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz lump crab meat; 8 oz small cooked shrimp; 1 tbsp minced onion; 1/4 cup chopped celery; 1 FOR DRESSING; 3/4 cup mayonnaise; 2 tbsp sour cream; 1 tsp lemon juice; 1/2 tbsp sriracha hot sauce or your favorite hot sauce; 1/4 tsp dijon mustard; 1/2 tsp black pepper and salt to taste; 1 tbsp chopped fresh parsley; 1 FOR GARNISH; 4 strips crispy cooked bacon, crumbled into pieces; 1/2 cup chopped fresh tomato, seasoned with salt and pepper; 2 head of belgium endive leaves separated

fenway @Fenway

A light and delicious lunch or appetizer or starter for a dinner.

fenway @Fenway

A light and delicious lunch or appetizer or starter for a dinner.

Saved

Ingredients

10 mins

4 servings

8 ozlump crab meat
8 ozsmall cooked shrimp
1 tbspminced onion
1/4 cupchopped celery
1FOR DRESSING
3/4 cupmayonnaise
2 tbspsour cream
1 tsplemon juice
1/2 tbspsriracha hot sauce or your favorite hot sauce
1/4 tspdijon mustard
1/2 tspblack pepper and salt to taste
1 tbspchopped fresh parsley
1FOR GARNISH
4strips crispy cooked bacon, crumbled into pieces
1/2 cupchopped fresh tomato, seasoned with salt and pepper
2 headof belgium endive leaves separated

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Steps

10 mins

1

Combine crab, shrimp, celery and onion gently in bowl
2

Make dressing by combining all dressing ingredients in another bowl and whisk well to combine. Pour dressing over crab mixture and very gently fold to mix together.
3

Spoon salad into each leaf, the amount will depend on the size of each leaf place on platter or plates, sprinkle with bacon. Have the chopped, seasoned tomatos on a bowl for anyone to scoop a bit on before eating
4

NOTE, Belgium Endive holds up and really tastes great in this recipe but it can be seasonal so subsitute with a firm romaine leaf if you can not find it.

Saved

Cooksnaps

Saved

fenway @Fenway

on January 19, 2014 23:13

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.