Curried Seafood Salad

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Total Time
30mins
Prep
30 mins
Cook
0 mins
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Ingredients

Nutrition
  • 1 lb cod or 1 lb other white fish fillet, poached,cooled and shredded with fingers
  • 12 lb small shrimp, drained well (or more, if fresh, boil briefly to cook, if frozen, thaw and run under cold running water)
  • 12 lb tinned crabmeat, drained and shredded (or more, sometimes I don't use the crab and just use more whitefish and shrimp to make it more econo)
  • 1 bunch spring onion, cleaned,white and crisp green part chopped into 1/4 inch slices
  • 4 -5 stalks celery, sliced thin
  • 2 heads romaine lettuce, cut across into 1 inch strips
  • 2 cups raw rice, boiled,drained and cooled (you can make the rice the day before)
  • Dressing

  • 1 cup sour cream, plus
  • 2 -3 tablespoons sour cream
  • 1 cup mayonnaise
  • 3 tablespoons vinegar (or to taste)
  • 2 tablespoons curry powder
  • salt and pepper

Directions

  1. In a humungous bowl (really big or a big pot), put in all dry ingredients.
  2. Mix up dressing in a small bowl, taste to make sure it is to your liking in seasoning (make the dressing sharper than you normally would - the rice needs it), and pour over ingredients in pot.
  3. With VERY clean hands, mix up the whole mess in the pot.
  4. Empty into a very large tupperware bowl and refrigerate until ready to serve.
  5. To serve: Line a large, pretty bowl with whole, washed Romaine lettuce leaves and put the Curried Seafood Salad in the middle with the green leaves jutting all around.
  6. Put the hearts of the two Romaine lettuce attractively in the middle.