Crab and Shrimp Louis

Ingredients

• Egg

  Whole, fresh eggs

  4 large or 200g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Blue crab

  Crustaceans, canned

  8 oz or 227g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Mayonnaise

  Regular, with salt

  8 tbsp or 110g

• Pepper or hot sauce

  Ready-to-serve

  4 tbsp or 58g

• Pickle relish

  Sweet

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  1 tbsp or 4g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

Directions

1. Place the eggs in a saucepan, cover with cold water, and bring to a boil. Turn off the heat, cover, and let stand 10–12 minutes. Transfer to ice water to cool, then peel and chop.
2. Warm the olive oil in a skillet over medium heat. Add the shrimp and cook, stirring, until pink and just cooked through, 3–5 minutes. Set aside to cool slightly.
3. In a small bowl, whisk together the mayonnaise, hot chile sauce, relish, lemon juice, a pinch of salt, and black pepper until smooth. Adjust seasoning to taste and set aside.
4. Divide the lettuce among plates and top with cucumber, crab, shrimp, avocado, cherry tomatoes, and chopped eggs.
5. Spoon the dressing over each salad and garnish with parsley. Serve immediately.