Shrimp And Crabmeat Salad With Creole Dressing
Shrimp and Crabmeat Salad with tangy Creole Dressing made with shrimp and crabmeat then topped with tomatoes, hard boiled eggs and a light and delicious dressing.
Servings: 6 servings
Ingredients
- 1 tablespoon butter
- 2 cloves garlic , thinly sliced
- A pinch of chili flakes
- 1/4 teaspoon kosher salt
- 1/2 pound shrimp , peeled and deveined
- 1 pound lump crabmeat
- 1 head of lettuce (or a mixture of different types of lettuce)
- 2 medium ripe tomatoes , cut into wedges
- 3 hard boiled eggs , chopped or sliced
DRESSING
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1/3 cup Creole Mustard (or use stone ground mustard)
Instructions
- Melt the butter in a large pan. Add the garlic, chili flakes and salt and cook, stirring with a wooden spoon for 1 minute.
- Add the shrimp to the pan and cook, stirring frequently until pink, about 4-5 minutes.
- Add the crabmeat to the pan so it absorbs the flavors in the pan. Stir for a minute.
- Remove the shrimp and crabmeat from the pan and set aside.
- Combine the lettuce, tomatoes, shrimp and crabmeat in a large bowl.
- To make the dressing, whisk the olive oil, vinegar and mustard together in a small bowl. Pour the dressing over the salad and toss to mix.
- To serve, divide the salad between plates and top with chopped hard-boiled eggs.