Eggs Pontchartrain

Eggs Pontchartrain

Lettuce 1 pound crab meat 1/2 pound shrimp, cooked and peeled 2 hard cooked eggs, peeled 2 tomatoes

Dressing:

1 clove garlic 1/2 t. salt 1/2 t. pepper 1/2 t. granulated sugar 1 T. Creole mustard 3 T. red wine vinegar 1/2 cup vegetable oil

Line two plates with lettuce. Put half of crab meat in the center of each plate. Arrange shrimp around crab meat. Slice eggs into thin circles and place egg slices on top of crab meat. Slice tomatoes and arrange tomato slices around the outside of the plates. Prepare dressing by crushing garlic in 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. Serve at once. Note: Creole mustard is a brown, spicy mustard available in the specialty food section of most supermarkets. Dijon mustard is a fine substitute

Contributed by :

 * Catsrecipes Y-Group