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 ½ cup shredded or 212g

• Cucumber

  With peel, raw

  ½ cup slices or 52g

• Blue crab

  Crustaceans, cooked, moist heat

  8 oz or 227g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Cherry tomatoes

  Red, ripe, raw, year round average

  8 cherry tomato or 136g

• Mayonnaise-like dressing

  Regular, with salt

  ½ cup or 118g

• Chili sauce

  Peppers, hot, immature green, canned

  ⅓ cup or 82g

• 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

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

Directions

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
2. Remove eggs from hot water, cool, peel, and chop.
3. Heat oil in a pan over medium heat. Sauté shrimp for 3-5 minutes or until bright pink and tender; remove from pan.
4. Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes, and eggs between 4 salad plates.
5. Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt, and pepper.
6. Spoon dressing over the salad and garnish with parsley and lemon.

Similar Foods

• Quick Shrimp Enchilada Bake
• Asparagus Casserole
• Beer Grilled Shrimp
• Jumbo Shrimp with Chive Butter
• Couscous Salad with Shrimp and Mint
• Shrimp and Corn with Basil