Hawaiian Crab Salad
Ingredients:
1 lb. Phillips lump crab meat
1/2 c. celery, minced
1 c. fresh pineapple chunks, diced
1 c. mango, diced
1/2 c. green pepper, diced
coarse sea salt
cracked black pepper
1 tsp. paprika
3 oz. citrus vinaigrette dressing
1/2 c. toasted coconut
citrus vinaigrette:
? c. fresh orange juice
1 tsp. sucanat
1 clove garlic, minced
2 Tbsp. red wine vinegar
1/4 tsp. Dijon mustard
dash of salt
fresh ground black pepper
Directions:
Blend all citrus vinaigrette ingredients and place into fridge.
Hollow out one half of pineapple leaving the top on. Set hollow pineapple aside. Dice a ? cup of pineapple into chunks.
In a large bowl combine all fruits and vegetables and gently add in crab meat.
Add in a few turns of cracked black pepper, a pinch or two of salt to taste and then the paprika lightly toss again and place into fridge for 30 minutes to chill.
Fill hollow pineapple with crab meat salad, another turn of cracked black pepper if desired and then drizzle with citrus dressing.
Sprinkle with toasted coconut right before serving.
