Crab and Shrimp Louis

Name: Crab and Shrimp Louis
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 avocado - peeled, pitted and sliced; 8 cherry tomatoes, halved; 79 milliliters hot chile sauce; 227 grams crabmeat; 0 cucumber, thinly sliced; 4 eggs; 1 Tbsp chopped fresh parsley; 1 head iceberg lettuce, shredded; 1 lemon - cut into wedges, for garnish; 158 milliliters mayonnaise; 4 servings salt and pepper to taste; 227 grams cooked shrimp; 2 Tbsps sweet pickle relish

Crab and Shrimp Louis might be just the main course you are searching for. This recipe makes 4 servings with 570 calories, 31g of protein, and 41g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 15 minutes. Head to the store and pick up mayonnaise, eggs, parsley, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet.

Instructions

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.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Remove from hot water, cool, peel and chop.

Ingredients you will need

Water

Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.

Ingredients you will need

Cucumber

Tomato

Avocado

Lettuce

Shrimp

Crab

Egg

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.

Ingredients you will need

Salt And Pepper

Chili Sauce

Mayonnaise

Parsley

Relish

Lemon

Equipment you will use

Whisk

Equipment

Sauce Pan

Whisk

Ingredients

Servings:

avocado - peeled, pitted and sliced 8

cherry tomatoes, halved 79milliliters

hot chile sauce 227grams

crabmeat 0

cucumber, thinly sliced 4

eggs 1Tbsp

chopped fresh parsley 1head

iceberg lettuce, shredded 1

lemon - cut into wedges, for garnish 158milliliters

mayonnaise 4servings

salt and pepper to taste 227grams

cooked shrimp 2Tbsps

sweet pickle relish

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.