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Seafood Pineapple Salad

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Ingredients
  Canned crab 10 Ounce
  Ripe pineapple 1
  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)
  Ketchup 2 Tablespoon
  Lemon juice 1 Tablespoon
  Hard cooked eggs 1
Directions

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.
Chill.
Pile crab mixture into hollowed out pineapple quarters at serving time.
Garnish salads with pieces of crab set aside.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Interest: 
Party

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1604 Calories from Fat 859

% Daily Value*

Total Fat 96 g147.3%

Saturated Fat 9.1 g45.5%

Trans Fat 0 g

Cholesterol 531 mg177%

Sodium 2219.6 mg92.5%

Total Carbohydrates 138 g45.9%

Dietary Fiber 20.6 g82.5%

Sugars 99.1 g

Protein 63 g126.8%

Vitamin A 25.1% Vitamin C 780.8%

Calcium 21.7% Iron 31.4%

*Based on a 2000 Calorie diet

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Seafood Pineapple Salad Recipe