Bengal Seafood Salad
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MAKE IT SHINE!
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Crab and shrimp salad in a cocnut milk dressing from Trader Vics to De Gustibus to you.
- Ready In:
- 30mins
- Serves:
- Units:
1
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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
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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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RECIPE MADE WITH LOVE BY
@drhousespcatcher
Contributor
@drhousespcatcher
Contributor
"Crab and shrimp salad in a cocnut milk dressing from Trader Vics to De Gustibus to you."
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I have made this recipe many times over the years...it is amazing. This is from the original Trader Vic's Recipe book. I compared and it is exactly the same, except it does not say how many hard boiled eggs and black olives. The original recipe has 4 hard boiled eggs and say's 1 can of black olives. Again, an amazing recipe...do it just as it say's...just want to give credit where it is due...Thank you Trader Vic's!Reply
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Crab and shrimp salad in a cocnut milk dressing from Trader Vics to De Gustibus to you.
