Bengal Seafood Salad

Name: Bengal Seafood Salad
Prep time: 30 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 3 cups crabmeat; 3 cups small shrimp; 1/2 cup minced onion; 2 cups finely sliced celery; 1 cup sliced water chestnuts; 1 cup diced pineapple; 1/2 cup pine nuts; 1/4 cup currants; 3/4 cup chutney, chopped; 3 lemons, juice of; salt; hard-boiled egg; ripe olives; 3 cups mayonnaise; 1 cup frozen coconut milk; 1 cup sour cream; 1/4 cup curry powder

(1)

Recipe by Chef #208121

Crab and shrimp salad in a cocnut milk dressing from Trader Vics to De Gustibus to you.

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READY IN: 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

3

cups crabmeat
3

cups small shrimp
¹⁄₂

cup minced onion
2

cups finely sliced celery
1

cup sliced water chestnuts
1

cup diced pineapple
¹⁄₂

cup pine nuts
¹⁄₄

cup currants
³⁄₄

cup chutney, chopped
3

lemons, juice of
salt
hard-boiled egg
ripe olives
Bengal Dressing
3

cups mayonnaise
1

cup frozen coconut milk
1

cup sour cream
¹⁄₄

cup curry powder

DIRECTIONS

Salad:
Mix all except the eggs and olives, lightly and combine with dressing save enough to top each salad with a spoonful. Garnish with hard cooked eggs cut in sectons and green olives.
Bengal Dressing:
Mix the mayo, milk and cream in bowl using a whip or egg beater then gradually add the curry whipping until smooth.
Serves 8 allowing 1.5 cups of salad per person.

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