Crab and Shrimp Salad in Belgium Endive Leaves

• 8 oz lump crab meat
• 8 oz small cooked shrimp
• 1 tbsp minced onion
• 1/4 cup chopped celery
• 1 FOR DRESSING
• 3/4 cup mayonnaise
• 2 tbsp sour cream
• 1 tsp lemon juice
• 1/2 tbsp sriracha hot sauce or your favorite hot sauce
• 1/4 tsp dijon mustard
• 1/2 tsp black pepper and salt to taste
• 1 tbsp chopped fresh parsley
• 1 FOR GARNISH
• 4 strips crispy cooked bacon, crumbled into pieces
• 1/2 cup chopped fresh tomato, seasoned with salt and pepper
• 2 head of belgium endive leaves separated

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.
3. Pour dressing over crab mixture and very gently fold to mix together.
4. Spoon salad into each leaf, the amount will depend on the size of each leaf place on platter or plates, sprinkle with bacon.
5. Have the chopped, seasoned tomatos on a bowl for anyone to scoop a bit on before eating
6. 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.

lump crab meat, shrimp, onion, celery, dressing, mayonnaise, sour cream, lemon juice, hot sauce, mustard, black pepper, parsley, bacon, fresh tomato, endive

Taken from cookpad.com/us/recipes/352092-crab-and-shrimp-salad-in-belgium-endive-leaves (may not work)