Quick and easy for a delicious lunch or appetizer.
3 CUPS COOK CRABMEAT – flaked*
1 CUP PEA PODS – sliced
1/3 CUP SCALLIONS – sliced
8 OZ RICOTTA – drained
2 TB PLAIN YOGURT
2 TB ORANGE JUICE
2 TSP CURRY POWDER – or to taste
PINCH OF SALT
1 MEDIUM CUCUMBER – sliced
¼ CUP SLIVERED ALMONDS – toasted
In a medium bowl, combine crab, pea pods and scallions.
In a food processor make the dressing by combining ricotta, yogurt, orange juice, curry powder and salt. Process until smooth and creamy. Add 2/3 cup dressing to the seafood mixture and toss well making sure it is all well combined
Arrange lettuce leaves and cucumber slices on 4 individual serving plates. Mound curried seafood salad on top and garnish with almonds.
Pass remaining dressing to pour as desired.
NOTE: I use imitation crab and sometimes lobster to make this recipe and because of all the flavors it works well.
QUICK AND EASY BUTTERMILK CHIVE BISCUITS
Pulse 1 ½ cups flour, 1 tablespoon baking powder and a pinch of salt in your food processor until well combined. Pulse in 6 tbs cold unsalted butter until mixture is pea-size. Pulse in 2/3 cup buttermilk and l/2 tbs chopped chives.
Remove from processor with a spatula and pat into 1 6-inch square on an ungreased baking pan. Score into 12 biscuits and brush with buttermilk.
Bake a 425º until browned – 1bout 22-25 minutes. Cool slightly and cut into 12 biscuits.