Crab and Shrimp Salad in Belgium Endive Leaves
Crab and Shrimp Salad in Belgium Endive Leaves

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, crab and shrimp salad in belgium endive leaves. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Crab and Shrimp Salad in Belgium Endive Leaves is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Crab and Shrimp Salad in Belgium Endive Leaves is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have crab and shrimp salad in belgium endive leaves using 16 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Crab and Shrimp Salad in Belgium Endive Leaves:
  1. Make ready 8 oz lump crab meat
  2. Take 8 oz small cooked shrimp
  3. Take 1 tbsp minced onion
  4. Prepare 1/4 cup chopped celery
  5. Make ready 1 FOR DRESSING
  6. Take 3/4 cup mayonnaise
  7. Get 2 tbsp sour cream
  8. Prepare 1 tsp lemon juice
  9. Make ready 1/2 tbsp sriracha hot sauce or your favorite hot sauce
  10. Take 1/4 tsp dijon mustard
  11. Prepare 1/2 tsp black pepper and salt to taste
  12. Take 1 tbsp chopped fresh parsley
  13. Take 1 FOR GARNISH
  14. Make ready 4 strips crispy cooked bacon, crumbled into pieces
  15. Make ready 1/2 cup chopped fresh tomato, seasoned with salt and pepper
  16. Get 2 head of belgium endive leaves separated
Steps to make Crab and Shrimp Salad in Belgium Endive Leaves:
  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.

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