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
Description
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.
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