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Seafood Pineapple Salad Recipe
|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|
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
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.