1. For curry dressing: combine all ingredients in small bowl; set aside. 2. For vinaigrette-puree all ingredients in small food processor or blender until smooth. Do not crush kiwifruit seeds; set aside. 3. For crab salad: combine all ingredients and curry dressing in medium bowl; toss lightly. 4. Divide salad onto 4 plates. Drizzle Kiwifruit-Citrus Vinaigrette around edge of plates. Serve immediately.
Recipe by Chef Shawn McClain
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