Ingredients
- 1 pound crabmeat
- 1 pound bay shrimp
- 3 head iceberg lettuce
- 24 head tomato wedges
- 24 slice cucumber
- 24 slice Hard boiled Eggs, wedges
- 24 slice black olives
- 24 slice parsley
- 24 slice lemon
- 16 ounce thousand island dressing
Preparation
Baking Directions:
McCormick and Schmick’s has been serving this salad for close to thirty years and we still receive a ton of orders every day across the country.
This recipe is designed to serve eight people, offering four ounces of protein and three pieces of tomato, cucumber, etc per person, except for the lemon wedges.
One can increase the portions as ones appetite dictates on any given day.
Start with a large oval platter and center the lettuce in an oblong shape leaving about and inch and a half boarder.
Continue by alternating the tomato, cucumber, black olive and egg, placing them around the boarder evenly.
Be sure to leave room to evenly distribute the lemon wedges around the platter.
Next spoon the dressing over the lettuce, reserving a couple of spoonfuls for the top.
Finally, crown your masterpiece with all of the crab and shrimp and put a large dollop of dressing in the center.
Garnish your platter with a large bouquet of parsley at approximately four o’clock.
Enjoy!
