The Shrimp and Crab Salad features a novel and spectacular presentation. A slightly runny mixture of shrimp and crab with mayonnaise, lemon and seasonings is spooned atop two criss-crossed hearts of romaine wedges, then topped with Thousand Island dressing, grated egg, parsley, roasted red pepper and tomatoes.
SHRIMP AND CRAB SALAD
1/2 cup sour cream OR mayonnaise
1/4 cup whipping cream
Juice and grated peel of 1 lemon
2 green onions, chopped
2 tablespoons drained capers
Sea salt and freshly ground pepper to taste
1/2 pound frozen, cooked deveined medium shrimp, thawed, sprinkled with a little lemon juice, well drained and coarsely chopped
1/2 pound pasteurized canned OR frozen, thawed crabmeat (do not substitute imitation), sprinkled with a little lemon juice and well drained
3 hearts of romaine, each cut in half lengthwise
Thousand island dressing (store-bought doctored up with a sprinkling of capers OR homemade)
2 hard-cooked eggs, grated OR shredded
6 tablespoons chopped roasted red pepper
3 tablespoons finely chopped Italian parsley
3 tomatoes, each cut into wedges
In a medium bowl, combine sour cream, whipping cream, lemon peel and lemon juice, green onions, capers and salt and pepper to taste. Mix until well blended. Stir in shrimp and crab.
Arrange 2 lengthwise pieces hearts of romaine criss-crossed on each of 3 dinner plates. Spoon 1/3 of seafood mixture down center of romaine on each plate. Drizzle with thousand island dressing (and on plate, too). Sprinkle all over with eggs, red peppers and parsley, dividing evenly. Place tomato wedges around edges of plates.
Makes 3 entree-size servings