2 c. cooked flaked white fish (raw weight about 1/2 lb.)
1 c. tiny cooked bay shrimp (about 1/3 lb.)
1 can crab meat (7 1/2 oz.)
3 tangerines or sm. oranges (peeled, seeded, and cut in bite-size pieces)
1/2 c. chopped celery
1/2 c. chopped green pepper
1 c. cooked rice
1/2 c. toasted coconut (optional)
Curry dressing

Mix all ingredients except coconut and dressing together. Add curry dressing and toss lightly. Chill until serving time. serve salad on crisp lettuce leaves or other greens. Top with toasted coconut.