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Shrimp Salad Appetizers

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
  • Total Time
    Prep/Total Time: 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 to 4 heads) or small Bibb lettuce leaves
  • Chopped fresh parsley, optional


  • 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 appetizer: 31 calories, 0 fat (0 saturated fat), 35mg cholesterol, 115mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein.

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Average Rating:
  • Kathy
    Nov 8, 2020

    Sorry to say, this was awful! Luckily, I tried this out before serving anyone else. The crab was the biggest problem for me- it didn't blend well with the dijon flavor at all. Do not waste your money!

  • goldsm31
    May 30, 2014

    I felt this was a bit bland and nothing too exciting. I have never made a shrimp salad before--only had store bought kinds. I tried tweaking the mayo-dijon ratio to make it better, but still just an okay dish. I wouldn't make it again.

  • MarineMom_texas
    Mar 2, 2014

    I made this delicious appetizer this afternoon and declare it a five star winner. Not only delicious but it is super simple to prepare. The lettuce leaf makes a nice presentation but I baked French bread in a scalloped bread tube yesterday and sliced it for the shrimp salad. It made a very pretty appetizer.Volunteer Field Editor