Bengal Seafood Salad

• crabmeat↗3 cups
• small shrimp↗3 cups
• minced onion1⁄2 cup
• finely sliced celery2 cups
• sliced water chestnuts1 cup
• diced pineapple1 cup
• pine nuts↗1⁄2 cup
• currants↗1⁄4 cup
• chutney, chopped3⁄4 cup
• lemons, juice of↗3
• salt↗
• hard-boiled egg
• ripe olives↗
• Bengal Dressing↗
• mayonnaise↗3 cups
• cup frozen coconut milk↗1
• cup sour cream↗1
• cup curry powder↗1⁄4

Step-by-step instructions

1. 1

   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.

2. 2

   Mix the mayo, milk and cream in bowl using a whip or egg beater then gradually add the curry whipping until smooth.

3. 3

   Serves 8 allowing 1.5 cups of salad per person.