Simple Way to Make Eric Ripert Crab and Shrimp Salad in Belgium Endive Leaves

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, crab and shrimp salad in belgium endive leaves. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Crab and Shrimp Salad in Belgium Endive Leaves is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Crab and Shrimp Salad in Belgium Endive Leaves is something which I have loved my entire life.

To begin with this recipe, we have to 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 it.

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

1. Take 8 oz lump crab meat
2. Make ready 8 oz small cooked shrimp
3. Take 1 tbsp minced onion
4. Take 1/4 cup chopped celery
5. Prepare 1 FOR DRESSING
6. Make ready 3/4 cup mayonnaise
7. Get 2 tbsp sour cream
8. Take 1 tsp lemon juice
9. Prepare 1/2 tbsp sriracha hot sauce or your favorite hot sauce
10. Take 1/4 tsp dijon mustard
11. Prepare 1/2 tsp black pepper and salt to taste
12. Prepare 1 tbsp chopped fresh parsley
13. Prepare 1 FOR GARNISH
14. Prepare 4 strips crispy cooked bacon, crumbled into pieces
15. Prepare 1/2 cup chopped fresh tomato, seasoned with salt and pepper
16. Get 2 head of belgium endive leaves separated

Steps 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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