(Photo by Rick Souders)

This crab and shrimp salad is a winner — according to my husband Robert and several of our friends! My friend Diane Reeder thought it would be fun for the two of us to cook together, so one summer evening, she invited Robert and me over for dinner. I asked Diane if we could make a few recipes I wanted to test for the cookbook I was writing at the time, Fresh Tastes; she readily agreed. As I said, this dish definitely is a winner – Robert, Diane, her husband Richard and son Cameron all loved it! Adding coconut milk in the curry-chutney dressing provides depth to the flavor; and celery, water chestnuts and pine nuts provide a nice crunch to this pretty, colorful, flavorful salad.

Note that the dressing needs to sit at least 30 minutes for the flavors to blend.

Crab and Shrimp Salad with Curry-Chutney Dressing

  • Author: (From "Fresh Tastes from A Well-Seasoned Kitchen" by Lee Clayton Roper)
  • Yield: 6 servings 1x


Curry-Chutney Dressing:

  • 1 cup mayonnaise
  • 1/4 cup coconut milk
  • 1/4 cup sour cream
  • 1/4 cup mango chutney, large pieces chopped*
  • 2 teaspoons curry powder, or more to taste
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Crab and Shrimp Salad:

  • 1 1/2 cups small (61 to 70 count) cooked shrimp, peeled and deveined (including removing tails)
  • 8 ounces lump crabmeat, rinsed, drained and patted dry
  • 1 cup chopped celery
  • 1/2 cup sliced water chestnuts, chopped
  • 1/2 cup toasted pine nuts
  • 1/4 cup green onions chopped (white, light green and some dark green part)
  • 3 tablespoons dried currants (or raisins)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 3 to 4 cups mixed salad greens
  • 2 ripe avocados, sliced


  1. To make the dressing: In a glass jar with a fitted lid, whisk together the mayonnaise, coconut milk, sour cream, mango chutney and curry. Season to taste with kosher salt. Cover and refrigerate for at least 30 minutes.
  2. To make the salad: In a large serving bowl, toss together the shrimp, crab, celery, water chestnuts, pine nuts, onion and currants.
  3. Pour half of dressing over seafood mixture and toss until well mixed. Add additional dressing as needed. Season to taste with kosher salt and fresh ground pepper.
  4. Divide mixed greens among 6 dinner plates. Place a scoop of shrimp salad on top of greens. Place avocado slices on the side of the shrimp salad.
  5. Serve with remaining dressing on the side.


*A widely available mango chutney is the brand “Major Grey’s Chutney

MAKE AHEAD: Dressing can be made up to 2 days ahead, covered and refrigerated.


Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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