Crab and Shrimp Louis
Original recipe makes 4 servings
1 head iceberg lettuce, shredded
1/4 cucumber, thinly sliced
1/2 pound crabmeat
8 ounces cooked shrimp
1 avocado – peeled, pitted and sliced
8 cherry tomatoes, halved
2/3 cup mayonnaise
1/3 cup hot chili sauce
2 tablespoons sweet pickle relish
salt and pepper to taste
1 tablespoon chopped fresh parsley
1 lemon – cut into wedges, for garnish
- 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. Remove from hot water, cool, peel and chop.
- Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
- Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.
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