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Ingredients
  • 4 eggs
  • 1 head iceberg lettuce, shredded
  • ¼ cucumber, thinly sliced
  • ½ pound crabmeat
  • 8 ounces cooked shrimp
  • 1 avocado - peeled, pitted and sliced
  • 8 cherry tomatoes, halved
  • ⅔ cup mayonnaise
  • ⅓ cup hot chile sauce
  • 2 tablespoons sweet pickle relish
  • salt and pepper to taste
  • 1 tablespoon chopped fresh parsley
  • 1 lemon - cut into wedges, for garnish
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