Crab and Shrimp Salad with Curry-Chutney Dressing is a light and refreshing dish that combines succulent seafood with crisp vegetables and an irresistible dressing. The flavors in this salad are a true explosion of tastes and textures, with nutty pine nuts, crunchy water chestnuts and zesty green onion balancing out sweet currants and creamy avocado. With the option to make the showstopping dressing in advance, this recipe is the perfect choice for a quick and easy lunch or dinner that doesn’t sacrifice on taste.
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You Will Love This Shrimp Crab Salad Recipe
This Crab and Shrimp Salad is a winner — according to my husband Robert and several of our friends! Here are a few reasons why:
- It’s refreshing, light, and also bursting with an incredible combination of flavors and textures.
- The curry-chutney dressing is a standout, with the perfect blend of mayo, sour cream, coconut milk, chutney, and curry powder creating a mouthwatering dressing that will have you saying “wow” after every bite.
- Both the salad and the dressing are easy to prepare. Whisk the dressing ingredients together and while it’s refrigerating toss together all the salad ingredients. Then toss with the dressing, plate and serve. How easy is that?
- The dressing can be prepared up to 2 days ahead, for ultimate convenience.
Testing This Easy Seafood Salad Recipe
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. I then submitted it to the national pool of testers for my book, and again it received top ratings!
Shrimp and Crab Salad Ingredients
Here’s what you’ll need to create this amazing salad:
- Curry-Chutney Dressing (see below)
- Cooked shrimp
- Lump crabmeat
- Celery
- Water chestnuts – I find these canned, in the Asian food section of my grocery store
- Pine nuts
- Green onion
- Dried currants (or raisins)
- Kosher salt
- Freshly ground black pepper
- Mixed salad greens, for serving
- Ripe avocados, for serving
Ingredient Variations and Substitutions
- You can also make this salad with all shrimp, all crab, or substitute cooked lobster meat for one or both.
- It’s also delicious with chopped roasted peanuts or cashews instead of pine nuts.
Curry Chutney Dressing Ingredients
Here’s what you’ll need for the dressing:
- Mayonnaise – can substitute nonfat Greek yogurt for half
- Coconut milk
- Sour cream
- Mango chutney – Major Grey’s is a widely available brand that can be found in most grocery stores
- Curry powder
- Kosher salt
- Freshly ground black pepper
How to Make Curry-Chutney Dressing for This Shrimp Crab Salad
It takes less than 5 minutes to prepare this mouthwatering dressing:
- Whisk together all ingredients.
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. - Refrigerate.
Cover dressing and refrigerate for at least 30 minutes, to allow the flavors to blend.
How to Serve This Crab and Shrimp Salad Recipe
I love serving this salad on a bed of greens with sliced avocado, and additional dressing in a bowl on the side. An alternative presentation is to halve avocados, remove the pit and place on a bed of mixed greens. Scoop the seafood salad inside – and on top of – the avocado halves.
How to Store Crab and Shrimp Salad
Place any leftover seafood salad in an airtight container and refrigerate.
How many days does seafood salad last in the fridge?
Refrigerated, this seafood salad recipe will last 3 to 4 days, but I recommend eating it within 2 days. The flavor will be the best, and after 2 days it can become watery.
Seafood Salad Recipe FAQs
Crab is high in protein, omega-3 fatty acids and Vitamin B12, all of which can improve heart health, prevent anemia, and reduce the risk of dementia. However, the other ingredients in crab salad (especially the dressing) may not be good for you, especially those with lots of fat.
Many vegetables pair well with seafood, including mixed greens (including spinach, mushrooms, onion, peppers, asparagus, zucchini, green beans, and potatoes.
Other Seafood Salad Recipes To Try
- Chopped Shrimp Salad with Rice and Avocado
- Spicy Cold Shrimp Salad
- Asian Shrimp and Brown Rice Salad
Recipe for Seafood Salad with Curry-Chutney Dressing
Crab and Shrimp Salad with Curry-Chutney Dressing is a light and refreshing dish that combines succulent seafood with crisp vegetables and an irresistible dressing. The flavors in this salad are a true explosion of tastes and textures, with nutty pine nuts, crunchy water chestnuts and zesty green onion balancing out sweet currants and creamy avocado. With the option to make the showstopping dressing in advance, this recipe is the perfect choice for a quick and easy lunch or dinner that doesn’t sacrifice on taste.
- Prep Time: 10 mins
- Dressing Refrigeration Time: 30 mins
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Ingredients
Curry-Chutney Dressing
- 1 cup mayonnaise – can substitute nonfat Greek yogurt for 1/2 cup
- 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, for serving
- 2 ripe avocados, sliced, for serving
Instructions
Curry-Chutney 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.
Crab and Shrimp Salad
- In a large serving bowl, toss together the shrimp, crab, celery, water chestnuts, pine nuts, onion and currants.
- 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.
- 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.
- 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.
- Category: Main dish, salad, gluten free
- Method: No bake
