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SERVES 8
3 cups crabmeat
3 cups small shrimp
1/2 cup minced onions
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 eggs
ripe olives
Bengal Dressing
3 cups mayonnaise
1 cup frozen coconut milk
1 cup sour cream
1/4 cup curry powder
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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