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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Crab and shrimp salad in a cocnut milk dressing from Trader Vics to De Gustibus to you. 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 |
Directions:
1. Salad:.
2. 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.
3. Bengal Dressing:.
4. Mix the mayo, milk and cream in bowl using a whip or egg beater then gradually add the curry whipping until smooth.
5. Serves 8 allowing 1.5 cups of salad per person.
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