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lump crab meat shrimp onion celery dressing mayonnaise sour cream lemon juice hot sauce mustard black pepper parsley bacon fresh tomato endive
Viewed: 52 - Published at: 4 years agoIngredients
- 8 oz lump crab meat
- 8 oz small cooked shrimp
- 1 tbsp minced onion
- 1/4 cup chopped celery
- 1 FOR DRESSING
- 3/4 cup mayonnaise
- 2 tbsp sour cream
- 1 tsp lemon juice
- 1/2 tbsp sriracha hot sauce or your favorite hot sauce
- 1/4 tsp dijon mustard
- 1/2 tsp black pepper and salt to taste
- 1 tbsp chopped fresh parsley
- 1 FOR GARNISH
- 4 strips crispy cooked bacon, crumbled into pieces
- 1/2 cup chopped fresh tomato, seasoned with salt and pepper
- 2 head of belgium endive leaves separated
Method
- 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.
