Lettuce
1 lb. crab meat
1/2 lb. shrimp, cooked and peeled
2 tomatoes

Line two plates with lettuce. Put 1/2 crab meat in the center of both plates. Arrange the 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.

DRESSING:

1 clove garlic
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. sugar
1 tbsp. Creole mustard (Dijon mustard)
3 tbsp. red wine vinegar
1/2 c. vegetable oil

Crush 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 immediately. Serves 2.