Ingredients for Bengal Seafood Salad
- Crabmeat
- Small Shrimp
- Onion
- Celery
- Sliced Water Chestnuts
- Pineapple
- Pine Nuts
- Currants
- Chutney
- Lemons, Juice Of
- Salt
- Hard Boiled Egg
- Ripe Olives
- 1 cup mayonnaise
- Frozen Coconut Milk
- Sour Cream
- Curry Powder
How to Make Bengal Seafood Salad
- **Prepare the Seafood:** Gently mix 1 lb cooked crab meat and 1 lb cooked shrimp in a large bowl.
- **Make the Dressing:** In a separate bowl, whisk together 1 cup mayonnaise, ½ cup coconut milk, ¼ cup heavy cream, 1 tablespoon curry powder, and a pinch of salt and pepper until smooth and creamy.
- **Combine:** Add the dressing to the seafood mixture and toss lightly to combine. Reserve about ¼ cup of dressing for garnish.
- **Garnish:** Gently fold in 2 hard-boiled eggs, sliced, and ½ cup green olives, halved.
- **Serve:** Divide the salad among 8 serving bowls. Drizzle each serving with the reserved dressing.
- **Enjoy!** Serve immediately and savor the exotic flavors.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
55g
Fat
40g
Carbs
11g
