Bengal Seafood 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 currants
• 3/4 cup chutney, chopped
• 3 lemons, juice of
• salt
• hard-boiled egg
• ripe olives
• Bengal Dressing
• 3 cups mayonnaise
• 1 cup frozen coconut milk
• 1 cup sour cream
• 1/4 cup curry powder

1. Salad:
2. 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 sectons and green olives.
3. Bengal Dressing:
4. Mix the mayo, milk and cream in bowl using a whip or egg beater then gradually add the curry whipping until smooth.
5. Serves 8 allowing 1.5 cups of salad per person.

crabmeat, shrimp, onion, celery, water, pineapple, pine nuts, currants, chutney, lemons, salt, egg, olives, dressing, mayonnaise, frozen coconut milk, sour cream, curry powder

Taken from www.food.com/recipe/bengal-seafood-salad-180523 (may not work)