Egg, Shrimp, And Crab Salad - cooking recipe

Ingredients

6 ounces alfalfa sprouts or 4 boxes mustard, and cress
4 eggs, hard boiled
8 ounces shrimp
8 ounces crabmeat (canned or frozen)
20 cherry tomatoes
3 fluid ounces mayonnaise
1 teaspoon paprika
1 pinch cayenne pepper
1 dill pickle
parsley sprig (to garnish)

Preparation

Arrange the alfalfa or mustard and cress in a circle around the edge of four individual plates Peel the eggs, cut them in half lengthwise and put 2 halves on opposite sides of each plate Put portions of shrimp and crab meat either side of the eggs, leaving a small space in the center Mix the paprika, cayenne pepper and chopped pickle into the mayonnaise and spoon in the center.
Garnish witha sprig of parsley.