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

INGREDIENTS:

• 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

 

METHOD:

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. 

 

QUICK AND EASY BUTTERMILK CHIVE BISCUITS 

METHOD:

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. 

 

BUON MANGIATA!