Ingredients for Bengal Seafood Salad
- 1 pound cooked crab meat
- 1 pound cooked small shrimp
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1 (8 ounce) can sliced water chestnuts, drained and chopped
- 1 (8 ounce) can crushed pineapple, drained
- 1/4 cup pine nuts
- 1/4 cup currants
- 1/4 cup chutney, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 2 hard-boiled eggs, sliced
- 1/2 cup ripe olives, pitted and halved
- 1 cup mayonnaise
- 1/2 cup frozen coconut milk, thawed
- 1/4 cup sour cream
- 1 tablespoon curry powder
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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.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
55g
Fat
40g
Carbs
11g
