Shrimp Salad Appetizers
These shrimp salad appetizers feature a refreshing blend of shrimp, crab, and crisp celery, served on delicate endive or lettuce leaves, perfect for elegant gatherings or light snacks.
Equipment
- 1 large bowl
Ingredients
- 1 pound peeled and deveined cooked shrimp 31-40 per pound, 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
- Chopped fresh parsley optional
Instructions
- In a large bowl, combine chopped shrimp, drained lump crabmeat, and finely chopped celery.
- Add the Dijon-mayonnaise blend and toss gently to coat all ingredients evenly.
- Spoon about 2 tablespoons of the shrimp mixture onto each endive or lettuce leaf.
- If desired, garnish each appetizer with chopped fresh parsley before serving.
Notes
- Use cooked shrimp for convenience; fresh is optional.
- Substitute mayonnaise with Greek yogurt for a lighter version.
- Store shrimp mixture covered in the fridge for up to 24 hours.