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 LETTUCE LEAVES |
SERVES 4
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 often 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.
BUON MANGIATA!
Ancora 
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