Recipe: Yummy Crab and Shrimp Salad in Belgium Endive Leaves

Crab and Shrimp Salad in Belgium Endive Leaves. Combine crab, shrimp, celery and onion gently in bowl 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. Pour dressing over crab mixture and very gently fold to mix together.

Arrange the endive spears on a platter. Whisk vinegar, mustard, oregano, salt, and pepper in a large bowl to blend. Add crabmeat and toss GENTLY to coat. You can have Crab and Shrimp Salad in Belgium Endive Leaves using 16 ingredients and 4 steps. Here is how you cook that.

Ingredients of Crab and Shrimp Salad in Belgium Endive Leaves

1. It's 8 oz of lump crab meat.
2. You need 8 oz of small cooked shrimp.
3. It's 1 tbsp of minced onion.
4. It's 1/4 cup of chopped celery.
5. You need 1 of FOR DRESSING.
6. It's 3/4 cup of mayonnaise.
7. You need 2 tbsp of sour cream.
8. It's 1 tsp of lemon juice.
9. It's 1/2 tbsp of sriracha hot sauce or your favorite hot sauce.
10. You need 1/4 tsp of dijon mustard.
11. You need 1/2 tsp of black pepper and salt to taste.
12. It's 1 tbsp of chopped fresh parsley.
13. Prepare 1 of FOR GARNISH.
14. You need 4 of strips crispy cooked bacon, crumbled into pieces.
15. You need 1/2 cup of chopped fresh tomato, seasoned with salt and pepper.
16. Prepare 2 head of of belgium endive leaves separated.

Arrange endive spears on pretty platter. Learn how to cook great Crab salad in endive leaves. Crecipe.com deliver fine selection of quality Crab salad in endive leaves recipes equipped with ratings, reviews and mixing tips. Get one of our Crab salad in endive leaves recipe and prepare delicious and healthy treat for your family or friends.

Crab and Shrimp Salad in Belgium Endive Leaves instructions

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..

Directions In a large bowl, combine shrimp, crab and celery. Add mayonnaise blend; toss to coat. Trim the root ends from the endive heads and separate into spears. Spoon a generous amount of crab salad onto the wide end of each spear, garnish with chives and serve immediately. In a large bowl, stir the sour cream, mayonnaise, lime zest, lime juice, herbs, a pinch of salt and a few grinds of black pepper.

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