This refreshing hors d'oeuvre has gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. —Solie Kimble, Kanata, Ontario

Shrimp Salad Appetizers

Shrimp Salad Appetizers
Prep Time
15 min
Yield
2 dozen
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
Directions
- 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.
Nutrition Facts
1 piece: 31 calories, 0 fat (0 saturated fat), 35mg cholesterol, 115mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein.
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