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, canned

  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

  Regular, with salt

  8 tbsp or 110g

• 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

• Lemon juice

  Raw

  1 lemon yields or 47g

• 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.

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