This refreshing hors d’oeuvre has gained a big following since a friend shared her family recipe with me. Even little ones like it!
—SOLIE KIMBLE KANATA, ON
START TO FINISH: 15 MIN. • MAKES: 2 DOZEN
1 pound peeled and deveined cooked shrimp, chopped
1 can (6 ounces) lump crabmeat, drained
2 celery ribs, finely chopped
1/4 cup Dijon-mayonnaise blend
24 Belgian endive leaves (3-4 heads) or small butterhead lettuce leaves
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.