PINEAPPLE CRAB SALAD

Pineapple Crab Salad image

Provided by Judith

Categories Crab

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 232.8, Fat 5.1, SaturatedFat 0.7, Cholesterol 17.9, Sodium 537.4, Carbohydrate 37.3, Fiber 2.6, Sugar 12.2, Protein 10.4