1
Place eggs in cold water in sauce pan boil three minutes no lid
2
After three minutes, place lid on sauce pan, remove from burner
3
Let eggs set in water, with lid on for 17 minutes
4
After 17 minutes, pour out hot water, add cold water and ice
5
when eggs have completely cooled peel and cut into wedges
6
Using the Cracking tool remove all shell from the crab
7
you can use canned crab, snow crab or shrimp (this is the one I use)
8
I like my crab to be white, I peel off all brown on crab
9
Place in a baggie, set aside while preparing other ingredients
10
I love a crisp fresh salad, my method for crisp lettuce
11
A week, a couple days, or the day before prepare the lettuce
12
Use a plastic square container with lid, unroll four sheets of paper towel from paper towel roll try not to separate,
13
wash lettuce thoroughly pat dry
14
layer lettuce over 1 sheet of paper towel, top lettuce with another layer of towel, add another layer of lettuce, top with paper towel, cover and refrigerate, this lettuce will last for two weeks, will be amazingly crisp.
15
tear the lettuce into bite size pieces, place on a saucer
16
begin to layer tomatoes, cucumber, egg, pepper
17
crab and avocado then the dressing
18
prepare the dressing
19
In small bowl add sweet chili, mayo, Worcestershire sauce, hot sauce
mix well, refrigerate until ready to serve the salad, drizzle on top of
the crab. Serve
