Logo

Logo

Search

Trader Vic's Bengal Seafood Salad



BENGAL SEAFOOD SALAD
Trader Vic's Copycat Recipe

Serves 8

Salad:
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 currant
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

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 sections 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.


No comments:

Post a Comment