Bengal Seafood Salad - cooking recipe

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
    Bengal Dressing
    3 cups mayonnaise
    1 cup frozen coconut milk
    1 cup sour cream
    1/4 cup curry powder
Preparation
    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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