Appetizers/ ColdApp

Crab and Shrimp Endive Appetizer

Cool appetizer for these hot summer days.

I always thought of Fall starting when school starts back. I remember when we (twin and I and I’m always saying WE instead of me or I) couldn’t wait to get a package from our local JC Penney’s, Sears, or Montgomery Wards catalog department with a new dress. Yes, we actually wore dresses back then and seems like the ones I remember that came in those little brown packages were plaids and then maybe madras and then paisley prints.

Well, fall doesn’t officially start until September 22 so I still have time to get another summery appetizer in before I start thinking of heartier things to make and serve with my cocktails. 

Always use fresh crab for these appetizers. If you can’t get crab you could always mince up some boiled shrimp which would also be delicious or you could even mix some shrimp with the crab meat. This is such a nice little appetizer and not filling at all.  I did not give you exact measurements on anything because usually I shell my crab and chop and then add a little at a time of the other ingredients until I think I have the perfect blend. I used a Frise lettuce to garnish; you could also use chopped chives.

BLAST FROM THE PAST: This Avocado Bacon and Pasta Salad would be great for your end of summer party.

Mix all the ingredients except for the endive cups. 

Fill the endive leaves and garnish.

Crab and Shrimp Endive Appetizer


  • 1 lb. crab legs*
  • 1 lb. boiled shrimp
  • 4 Belgian endive green or purple
  • mayonnaise
  • red onion finely chopped
  • zest from lemon
  • 1/2 lemon juiced
  • for garnish either chives or curly lettuce leaves


  1. Use a cracker or scissors and cut the shells and remove the crabmeat. Shred or chop the crabmeat and set aside.
  2. Finely chop about 2-3 tablespoons of red onion and add this to the chopped crabmeat and then add the lemon juice and zest and then just enough mayonnaise to hold everything together. You don't want to use too much and have a bowl of mayonnaise flavored crabmeat.
  3. Chill the mixture and then cut the ends off the endive and wash the leaves, drain and wrap in paper towels and refrigerate until you are ready to put appetizer together.
  4. When ready to serve fill each endive cup with the crabmeat salad and garnish with lettuce leaves or chopped chives.
  5. *I never have crab left over so I tend to buy extra because I will always eat this salad on crackers if I run out of endive cups.

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