Crab Louis Cups

By jenlin

Ingredients

• Dressing:
• 1 pound lump crabmeat or cooked shrimp
• 5 - 6 heads endive, leaves separated
• Garnish with cherry tomato halves, hard-boiled egg slices, avocado slices
• 1/2 cup mayo
• 4 T chili sauce
• 2 T dijon mustard
• 2 t lemon zest
• 1/4 c minced green pepper
• 3 T minced scallions
• 1 T parsley
• Salt & pepper to taste

Preparation

Step 1

Whisk together dressing ingredients and season with salt & pepper. In a separate bowl mix crab/shrimp with enough dressing to bind together.
Spoon 1 T of the crab/shrimp onto the root end of each endive leaf, arrange on a platter with garnishes and extra dressing.