How to Prepare Thomas Keller Crab and Shrimp Salad in Belgium Endive Leaves

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, crab and shrimp salad in belgium endive leaves. One of my favorites food recipes. This time, I’m gonna make it a 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 recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Crab and Shrimp Salad in Belgium Endive Leaves is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have 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:

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