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serving platter with Crab and Shrimp Salad atop mixed greens with sliced avocado alongside

Recipe for Seafood Salad with Curry-Chutney Dressing

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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 1x
  • Diet: Gluten Free



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


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.


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.

  • Author: From "Fresh Tastes from A Well-Seasoned Kitchen" by Lee Clayton Roper
  • Category: Main dish, salad, gluten free
  • Method: No bake