Tropical Crab Salad

                                   Tropical Crab Salad


8 ounces fresh lump crabmeat

1 fresh pineapple

1 ripe avocado

1 tablespoon lemon juice

1/3 cup sliced water chestnuts

1 finely chopped green onion

1 cup mayonnaise

1/4 teaspoon curry powder


Clean crabmeat; drain and separate into chunks. Halve pineapple lengthwise and remove core. Scoop out fruit and cut into chunks. Peel avocado and coarsely dice; sprinkle with lemon juice. Toss together pineapple chunks, water chestnuts, avocado, green onion and crab meat. Spoon into pineapple shells and garnish with mayonnaise seasoned with curry.

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