Bengal Seafood Salad because man does not live by Potted Parrot alone

I have this thing about seafood salad. Actually I have this thing about seafood. My favorite place to eat was this old shack looking place in VA Beach called the Duck Inn. You stood in line. You shared tables with people you didn’t know. You watched the ships come in and the lights come on the bridge. Wonderful. Absolutely wonderful.

Then they sold it and improved it. I went once. Commercial city. And a Gazebo.. how.. nice. I never went back.

Then they sold it so some rich slobs could watch the ships come in and the lights come on the bridge. Joy.

However I still like crabmeat. I still like shrimp. I still love seafood. And since man does not live by Potted Parrots alone and we need to get some food in our stomach so we can keep on keeping on, here is one not rich slob who will never see the view again even if I were a rich slob, offering you a very nice salad with a nice dressing from Hawaii and Trader Vics.

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 cups pine nuts
1/4 cup currants
3/4 cup chutney, chopped
3 lemons, juice of
salt to taste
boiled eggs
ripe olives

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 sections and green olives

Bengal Dressing:

3 cups mayonnaise
1 cup frozen coconut milk
1 cup sour cream
1/4 cup curry powder
Mix the mayo, milk and cream in bowl using a whip or egg beater then gradually add the curry whipping until smooth.

Serves 8 allowing 1.5 cups of salad per person.

Then  tehn should have been then.. not too shabby for a person who has had six Yukons right?  Why I don’t feel a thing [takes one step and falls on face.  Dog shakes in harness shakes head and goes back to panting.]

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