Tropical Crab Salad
Ingredients:
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
Directions:
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.
