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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

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| 1. 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. | 2. Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4			286.0	1.44	25.12	19.02
head iceberg lettuce	1		shredded	-	-	-	-
cucumber	1/4		sliced	192.6667	0.0	45.56	1.156
crabmeat	1/2	pound		219.8672	0.0	43.8601	3.4907
shrimp	8	ounces	cooked	192.6667	0.0	45.56	1.156
avocado	1		peeled pitted sliced	-	-	-	-
cherry tomato	8	halved		-	-	-	-
mayonnaise	2/3	cup		558.3467	0.0	0.5723	61.8667
chile sauce	1/3	cup		96.72	19.9264	2.0072	0.9672
pickle relish	2	tablespoons	sweet	27.3	7.005	0.45	0.138
salt pepper	to taste			-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
lemon	1		cut	1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.