Dungeness crab salad with apples and curried mayonnaise

Time 25 minutes
Yields Serves 6
Dungeness crab salad with apples and curried mayonnaise
(Glenn Koenig/Los Angeles Times)

In a medium bowl, combine the mayonnaise, curry powder and chives. In a separate, medium, chilled bowl, beat the whipping cream to soft peaks. Fold about one-third of the whipped cream into the mayonnaise to lighten it, then fold in the remaining whipped cream. Set aside.


In a large bowl, toss together the frisee and watercress. Add just enough of the mayonnaise mixture to lightly coat, about 3 tablespoons. Toss, then transfer the salad to a platter.


In the same bowl, add the crab and the apple. Fold together gently, taking care not to break up, then add one-half cup of the remaining mayonnaise and fold gently to very lightly coat (the curry flavor should not be dominant). You may have some dressing left over.


Arrange the crab mixture in a low mound on the greens. Sprinkle the salad with toasted almonds and serve immediately.

You may substitute cooked, shelled shrimp, cut into bite-size pieces, for the crab.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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