{soups-salads-and-salad-dressings} Dungenous Crab Fruit Salad

 

This is from the MasterCook Deluxe 11...

 

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1 Alaska dungeness crab (2 to 3 pounds), thawed if necessary

2 cups fresh pineapple chunks*

2 apples, cut into chunks

OR

2 pears

1 orange, peeled, sliced and halved

Lettuce

HONEY DRESSING

1/2 cup lime juice

1 tablespoon lime juice

1 1/2 teaspoons honey

1/8 teaspoon ground ginger

Lime or lemon wedges

 

1. Lift off back shell of crab. Remove and discard viscera and gills. Rinse crab thoroughly under cool, running water. Break off legs; crack along edges. Cut into serving-sized pieces. Break body section into several pieces.

2. Micro-cook or steam until thoroughly heated; cool. Remove meat from body. Combine crab meat from body with fruit. Arrange fruit mixture and cracked crab legs on lettuce-lined platter. Serve with Honey Dressing. Garnish with lime wedges.

3. Honey Dressing: Combine mayonnaise, lime juice, honey and ginger.

Notes: *One can (about 14-15 ounces) pineapple chunks, drained, may be substituted.

 

 

 ~@~@~@~@~@~
Rhonda in Missouri
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