Shrimp Salad on Endive Leaves
Elevate your appetizer game with this stunning Shrimp Salad on Endive Leaves recipe. The perfect combination of succulent shrimp, tender crab meat, and crisp celery is nestled in refreshing endive leaves, creating a delightful bite-sized treat.
Ingredients
- 1 pound peeled and deveined cooked shrimp chopped
- 1 can 6 ounces lump crabmeat drained
- 2 celery ribs finely chopped
- 1/4 cup Dijon-mayonnaise blend
- 24 Belgian endive leaves 3 to 4 heads or small bibb lettuce leaves
- fresh parsley (optional) chopped
Instructions
- Gather your ingredients in a mixing bowl. Start by adding the shrimp and crab meat. For an extra crunch factor, toss in some finely chopped celery. The celery not only adds texture but also provides a refreshing flavor that complements the seafood perfectly.
- Bring the salad together with a creamy and tangy mayonnaise blend. Gently fold the mayonnaise into the shrimp, crab, and celery mixture until everything is evenly coated. Be careful not to overmix, as you want to maintain the integrity of the delicate seafood.
- When you're ready to serve, take your crisp endive leaves and arrange them on a beautiful serving platter. Scoop approximately 2 tablespoons of the shrimp and crab salad onto each endive leaf, creating a beautiful and bite-sized appetizer. For an extra touch of elegance and freshness, sprinkle some finely chopped parsley over the top of each filled leaf.
Nutrition
Calories: 31kcalCarbohydrates: 1gProtein: 5gCholesterol: 35mgSodium: 115mg
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