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Eggs Pontchartrain

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eggs Pontchartrain


lettuce

  • 1 Pound Crab Meat
  • 1/2 Pound Shrimp, Cooked And Peeled
  • 2 Hard Cooked eggs, Peeled
  • 2 tomatoes


Dressing:


Line Two Plates With lettuce. Put Half of Crab Meat in The Center of EachPlate. Arrange Shrimp Around Crab Meat. Slice eggs Into Thin Circles AndPlace egg Slices on Top of Crab Meat. Slice tomatoes And Arrange TomatoSlices Around The Outside of The Plates. Prepare Dressing by Crushing GarlicIn a Small Bowl. Add salt, pepper, sugar And mustard. Stir to Make a Paste.Blend in vinegar. Slowly Whisk in oil. Pour Dressing Over The Salad. ServeAt Once.

Note: Creole mustard is a Brown, Spicy mustard Available in The SpecialtyFood Section of Most Supermarkets. Dijon mustard is a Fine Substitute


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