Seafood Pineapple Salad
|Canned crab||10 Ounce|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Diced green pepper||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Hard cooked eggs||1|
Break crab meat up slightlv, saving and setting aside a few nice pieces of claw or leg to garnish top of salad.
Cut pineapple lengthwise through leaves and bottom into quarters.
Loosen flesh of pineapple with a paring knife and remove it, being careful not to break shell of pineapple pieces.
Dice pineapple flesh and measure out about 1 cup for the salad (put a little sugar on the remaining and store in refrigerator for dessert tor another meal).
Combine crab, 1 cup diced pineapple, celery, green pepper and walnuts in a bowl and toss together lightly.
Combine mayonnaise, ketchup, lemon juice and egg and add to crab mixture, tossing lightly again.
Pile crab mixture into hollowed out pineapple quarters at serving time.
Garnish salads with pieces of crab set aside.