½ lb. crabmeat
½ lb. bay shrimp
¼ cup diced red pepper
¼ cup diced red onion
¼ cup diced celery
2 T. finely chopped parsley
½ cup mayonnaise
1 tsp. lemon pepper seasoning
1 tsp. dried dill weed
3-4 heads Belgian endive (red or white), leaves separated
or use cucumber rounds, cut 1/8” thick, or radicchio leaves
zest of 3 lemons
¼ cup chopped fresh parsley
In a bowl, combine the first 9 ingredients. Place a teaspoon of filling in each of the leaves and place in concentric circle on serving platter. Garnish with lemon zest and chopped parsley. Serve chilled. Makes about 32 spears.
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