Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, crab and shrimp salad in belgium endive leaves. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Crab and Shrimp Salad in Belgium Endive Leaves is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Crab and Shrimp Salad in Belgium Endive Leaves is something that I’ve loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Crab and Shrimp Salad in Belgium Endive Leaves:

1. Get 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. Get 1 FOR DRESSING
6. Get 3/4 cup mayonnaise
7. Prepare 2 tbsp sour cream
8. Take 1 tsp lemon juice
9. Make ready 1/2 tbsp sriracha hot sauce or your favorite hot sauce
10. Prepare 1/4 tsp dijon mustard
11. Get 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. Prepare 1/2 cup chopped fresh tomato, seasoned with salt and pepper
16. Take 2 head of belgium endive leaves separated

Instructions 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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