Ingredients
1 pound peeled and deveined cooked shrimp, chopped1 can (6 ounces) lump crabmeat, drained2 celery ribs, finely chopped1/4 cup Dijon-mayonnaise blend24 Belgian endive leaves (3 to 4 heads) or small Bibb lettuce leavesChopped fresh parsley, optional
Preparation
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.
