Crab and Shrimp Salad in Belgium Endive Leaves.
Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, crab and shrimp salad in belgium endive leaves. One of my favorites food recipes. This time, I'm gonna 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 current trending meals on earth. It's appreciated by millions every day. It is simple, it is fast, it tastes yummy. Crab and Shrimp Salad in Belgium Endive Leaves is something that I've loved my whole life. They're fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook 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:
- {Make ready of lump crab meat.
- {Get of small cooked shrimp.
- {Make ready of minced onion.
- {Take of chopped celery.
- {Get of FOR DRESSING.
- {Make ready of mayonnaise.
- {Make ready of sour cream.
- {Take of lemon juice.
- {Get of sriracha hot sauce or your favorite hot sauce.
- {Get of dijon mustard.
- {Get of black pepper and salt to taste.
- {Make ready of chopped fresh parsley.
- {Take of FOR GARNISH.
- {Make ready of strips crispy cooked bacon, crumbled into pieces.
- {Get of chopped fresh tomato, seasoned with salt and pepper.
- {Take of of belgium endive leaves separated.
Steps to make 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..
- 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.
- 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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