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Categories:Viewed: 24 - Published at: 7 years ago
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 butterhead lettuce leaves
- Chopped fresh parsley, optional
Method
- In a large bowl, combine shrimp, crab and celery. Add mayonnaise blend; toss to coat. To serve, top each leaf with about 2 tablespoons shrimp mixture. If desired, top with chopped parsley.
