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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)
1

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.

2

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.

3

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.

4

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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