1 c. crabmeat
1 c. cooked, shelled and deveined med. to lg. shrimp
1 c. (1 inch) chunks fresh pineapple
2 tbsp. chutney
1 c. sliced celery
1 c. sliced scallions, including few tops
1 c. sliced water chestnuts
1/2 c. pine nuts or slivered almonds, toasted
1 c. mayonnaise
1/2 c. sour cream
1 tsp. curry

In a large bowl combine crab, shrimp, pineapple, chutney, celery, scallions, water chestnuts and nuts and toss together lightly. Cover and refrigerate.

In a small pint bowl, combine mayonnaise, sour cream and curry, blending well. Cover and refrigerate at least 2 hours.

One hour before serving, pour the mayonnaise mixture over the seafood and mix lightly but thoroughly. Return to refrigerator 1 hour to blend the flavors. Serve salad surrounded by lettuce leaves. Serves 6-8.