![](https://cdn.statically.io/img/www.allrecipes.com/thmb/0U7vwZ_ylI6t4-uhzwsSbSVfpL4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1009989-c55b0903e17f43c5b3c69e8bf14d33f5.jpg)
Ingredients
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4 large eggs
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1 head iceberg lettuce, shredded
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8 cherry tomatoes, halved
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1 avocado - peeled, pitted and sliced
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¼ cucumber, thinly sliced
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½ pound crabmeat
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8 ounces cooked shrimp
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⅔ cup mayonnaise
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⅓ cup hot chile sauce
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2 tablespoons sweet pickle relish
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salt and pepper to taste
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1 tablespoon chopped fresh parsley
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1 lemon - cut into wedges, for garnish
Directions
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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.
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Evenly divide lettuce, tomatoes, avocado, cucumbers, and eggs between 4 salad plates. Top with crab and shrimp.
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Prepare the dressing by whisking together mayonnaise, chili sauce, relish, salt, and pepper. Spoon dressing over salad and garnish with parsley and lemon.
Nutrition Facts (per serving)
581 | Calories |
43g | Fat |
19g | Carbs |
34g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 581 | |
% Daily Value * | |
Total Fat 43g | 55% |
Saturated Fat 7g | 37% |
Cholesterol 352mg | 117% |
Sodium 701mg | 30% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 7g | 24% |
Total Sugars 6g | |
Protein 34g | 69% |
Vitamin C 50mg | 56% |
Calcium 136mg | 10% |
Iron 5mg | 25% |
Potassium 1017mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.