Pineapple Crab Salad
YIELD Makes 4 servings
|12||ounces backfin crabmeat|
|1/2||cup drained cooked chickpeas (garbanzo beans)|
|1/2||cup chopped fresh parsley|
|1/4||cup walnuts, toasted|
|Pineapple Poppy Seed Dressing (recipe)|
|2||medium apples, cored and cut into 1/4-inch-thick slices|
|1||green onion, chopped|
|Red onion for garnish|
- To make pineapple boats, cut pineapples in half lengthwise through crown. Remove fruit from shells with curved knife, leaving shells intact. Remove core from each pineapple half; discard. Coarsely chop pineapple. Place pineapple with juice in glass bowl; reserve for salad and dressing. Refrigerate hollowed pineapple shells.
- Place crabmeat in medium bowl; add 1 cup reserved chopped pineapple, chickpeas, parsley and walnuts. Gently stir to combine. Cover and refrigerate until ready to assemble salad. Prepare Pineapple Poppy Seed Dressing.
- To assemble salad, line pineapple shells with lettuce leaves. Spoon crab mixture into shells. Toss apples with 2 tablespoons reserved pineapple juice; drizzle with Pineapple Poppy Seed Dressing. Garnish pineapple boats with apple slices, green onion and red onion.
This recipe appears in: Island