Pineapple Crab Salad

9 ingredients
7 steps

Ingredients

  • 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

Directions

  1. 1
    Toss together rice, curry and parsley.
  2. 2
    Drizzle with french dressing and toss well.
  3. 3
    Fold in olives, crab and mayonnaise.
  4. 4
    REFRIGERATE.
  5. 5
    Cut pineapple in half (leaving greenery attached) and hollow, leaving 1/2 inch shell.
  6. 6
    Cut up 1 cup pineapple chunks and mix into salad.
  7. 7
    Mound in pineapple shells.

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