Crab Salad in Pineapple Shells
Crab Salad In Pineapple Shells is an moderately easy dinner. Made with 2 (6 oz.) pkg. frozen alaskan king crab, thawed and drained, 3 c. cold cooked rice, 1 c. coarsely chopped ripe olives, 1/2 c. diced celery and 1/2 c. chopped parsley, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π¨βπ³ Instructions
In a large bowl, gently toss all ingredients except pineapple; cover and refrigerate.
Cut pineapple in half lengthwise; scoop out pineapple, leaving 1/2 inch thick shells.
Cover and refrigerate.
Cut scooped pineapple into chunks; toss into crab mixture.
Cover and refrigerate.
π· Perfect Pairings
Complete your meal with these
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