Pineapple Crab Salad
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 3 cups cooked rice, cooled
- 1 teaspoon curry powder
- 1⁄2 cup chopped fresh parsley
- 3 tablespoons creamy French dressing (I use Kraft)
- 1 cup quartered ripe olives
- 1⁄2 cup diced celery
- 12 ounces crabmeat, flaked
- 1⁄3 cup mayonnaise
- 1 whole fresh pineapple
directions
- Toss together rice, curry and parsley.
- Drizzle with french dressing and toss well.
- Fold in olives, crab and mayonnaise.
- REFRIGERATE.
- Cut pineapple in half (leaving greenery attached) and hollow, leaving 1/2 inch shell.
- Cut up 1 cup pineapple chunks and mix into salad.
- Mound in pineapple shells.
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RECIPE SUBMITTED BY
I live in a small town in the foothills of CA. Because the town is small, good restaurants are rare so....dining at home with friends and family is important(as if being Italian isn't enough to make me love cooking!).