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CRAB, SPRING CRAB SALAD

Serves 4.

Ingredients
• 2 pineapples, cut in half length-wise, center scooped out
• 1 pound backfin crabmeat, cartilage removed
• 1 cup pineapple, chopped
• 1/2 cup chick peas (optional)
• 1/2 cup fresh parsley, chopped
• 1/4 cup walnuts, chopped
• 2 medium apples, sliced 1/4"
• 2 tablespoons lemon juice
• lettuce or romaine

CELERY SEED DRESSING
• 1/2 cup cider vinegar
• 3/4 cup salad oil
• 3-1/2 tablespoons confectioners sugar
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 cup onion, chopped
• 1/4 cup pineapple juice
• 1/2 tablespoon celery seed


Directions
Prepare pineapples.

In a medium bowl, combine crabmeat, pineapple, chick peas, parsley and walnuts, and toss gently.

Slice apples and cover with lemon juice.

Line pineapple with lettuce or romaine.

Mound 1/4 of the crab mixture on each piece of lettuce.

Arrange apple slices around crab mixture.

Top with a small piece of apple.

Refrigerate until ready to serve.

To make dressing, combine all ingredients in a blender and liquefy.

Refrigerate and serve chilled.


Maryland Dept of Agriculture Seafood & Aquaculture
www.marylandseafood.org