Featured Italian Dinner Italian Salads Italian Seafood

How to make Curried Seafood Salad and Buttermilk Chive Biscuits

The Curried Seafood Salad and Buttermilk Chive Biscuits. Quick and easy for a delicious lunch or appetizer. 


SERVING: Serves 4


  • 3 cups cook crabmeat – flaked*
  • ⅓ cups scallions – sliced
  • 2 tb plain yogurt
  • 2 tsp. curry powder – or to taste
  • 1 medium cucumber – sliced
  • 1 cup pea pods – sliced
  • 8 oz ricotta – drained
  • 2 tb orange juice
  • pinch of salt
  •  ½ cup slivered almonds – toasted
  • lettuce leaves



  1. In a medium bowl, combine crab, pea pods and scallions. 
  2. 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 
  3. Arrange lettuce leaves and cucumber slices on 4 individual serving plates. Mound curried seafood salad on top and garnish with almonds. 
  4. 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. 




  1. 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.   
  2. 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.
  3. Bake a 425º until browned – 1bout 22-25 minutes.  Cool slightly and cut into 12 biscuits. 




Facebook Comments
Print Friendly, PDF & Email

You Might Also Like

No Comments

    Leave a Reply