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.
You Might Also Like
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.