Chesapeake Bay Crab & Shrimp Louis

Chesapeake Bay Crab & Shrimp Louis

Ingredients:

4 eggs

1 head of iceberg lettuce, shredded

1/4 cucumber, thinly sliced

12 oz. lump crab meat, cleaned

12 oz. cooked shrimp

1 avocado, peeled, pitted and sliced

8 cherry tomatoes, halved

2/3 C. mayonnaise

1/3 C. hot chili sauce

2 Tbsp. sweet pickle relish

1 Tbsp. fresh parsley, chopped

1 lemon, cut into wedges

salt and pepper to taste


Directions:

Boil eggs; cool then peel & chop. Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 plates.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.

Virginia Crab Claw Soup

Virginia Crab Claw Soup

Ingredients:

2 tablespoons butter

1 tablespoon all-purpose flour

2 eggs, hard-boiled and sieved

1 teaspoon grated lemon rind

2 cups light cream

2 cups milk

1-1/2 pounds crab meat from claws

1 teaspoon Worcestershire sauce

2 tablespoons sherry

salt and fresh ground black pepper

4 tablespoons minced fresh parsley


Directions:

Blend butter and flour in the top of a double boiler over simmering water. Stir in eggs and lemon rind. Stir in cream and milk alternately, a little at a time. Continue stirring until smooth and slightly thickened.

Add crab meat and let simmer for 5 minutes. Stir in Worcestershire sauce and sherry, then season to taste with salt and pepper. Serve garnished with parsley.

Serves 10.