Crab and Shrimp Salad with Curry-Chutney Dressing

Crab and Shrimp Salad with Curry-Chutney Dressing is refreshing, light and super flavorful!

(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. At the time I was in the midst of testing recipes for my cookbook Fresh Tastes, so I asked Diane if we could test a few dishes; she readily agreed. This salad was a definite winner that evening – Robert, Diane, her husband Richard and son Cameron all loved it!

Think there are a few keys to this recipe’s appeal. First, adding coconut milk in the curry-chutney dressing provides depth to the flavor. And, celery, water chestnuts and pine nuts provide a nice crunch and are a perfect complement to the crab and shrimp.

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

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Crab and Shrimp Salad with Curry-Chutney Dressing

Crab and Shrimp Salad with Curry-Chutney Dressing is refreshing, light and super flavorful. The combination of the seafood with celery, water chestnuts, pine nuts, green onion, currents and avocado is amazing! And the dressing is wow. Mayo and sour cream are blended together with coconut milk, chutney and curry powder. Easy to prepare, and the dressing can be made up to 2 days in advance!

• Author: (From "Fresh Tastes from A Well-Seasoned Kitchen" by Lee Clayton Roper)
• Yield: 6 servings 1x
• Category: Main dish, salad, gluten free

Ingredients

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Curry-Chutney Dressing

• 1 cup mayonnaise
• 1/4 cup coconut milk
• 1/4 cup sour cream
• 1/4 cup mango chutney, large pieces chopped (see Note below)
• 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

Instructions

Curry-Chutney Dressing

1. 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.
2. Cover and refrigerate for at least 30 minutes.

Crab and Shrimp Salad

1. In a large serving bowl, toss together the shrimp, crab, celery, water chestnuts, pine nuts, onion and currants.
2. 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.
3. 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.
4. Serve with remaining dressing on the side.

Notes

Note on chutney: 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.