Seafood Louis (for bcg)

[Anastasia Beaverhausen]

dressing
Mayo, 2/3 cup
Bottled chili sauce, 1/3 cup
Sweet green pickle relish, 2 T
S&P

salad
Iceberg lettuce, 1 head
English (hothouse) cucumber, 1/4
Ripe avocado, 1
Hard-boiled eggs, 2
Cooked lump crabmeat, 1/2 lb
Cooked bay shrimp, 1/2 lb
Cherry tomatoes, 8
Fresh parsley, 1 T chopped
Lemon, 4 wedges

• To make the dressing, in a small bowl, stir together the mayo, chili sauce, pickle relish, and s&p to taste. Cover and refrigerate until needed
• To make the salad, shred the lettuce; you should have about 8 cups. Thinly slice the cuke. Halve, pit, peel, and thinly slice the avocado. Shell and quarter the eggs. Pick over the crabmeat to remove cartilage or shell fragments.
• In a large salad bowl or 4 individual salad bowls, combine the lettuce and cucumber and toss to mix. Mound the crabmeat and the shrimp in the center and arrange the avocado slices, egg quarters, and tomatos around the seafood.
• Spoon the dressing over the seafood and garnish with the parsley. Toss at the table and pass the lemon wedges for squeezing over the top.

The picture uses yellow cherry tomatoes.