Rocky Coast Shrimp Salad
|Frozen king crab meat||12 Ounce, thawed, well drained (2 Packages, 6 Ounce Each)|
|Thinly sliced celery||1 1⁄2 Cup (24 tbs)|
|Soy sauce||1⁄2 Teaspoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
1. Halve pineapple lengthwise, right through green top; remove pineapple meat in chunks; discard core. Then refrigerate pineapple meat until cold.
2. In large bowl lightly toss shrimp with pineapple chunks, celery, salt, pepper, Tabasco, soy sauce, and mayonnaise. Heap in pineapple shells and serve.