Ingredients

The following ingredients have 6 Servings
  • 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)
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/3 cup Creole Mustard ((or use stone ground mustard))

Instruction

  • 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.