ALASKA DUNGENESS CRAB FRUIT SALAD

FOR THE SALAD:
1 (2 to 3 lb.) Alaska Dungeness crab, thawed if necessary
2 cups fresh pineapple chunks*
2 apples or pears, cut into chunks
1 orange, peeled, sliced and halved
lettuce
FOR THE HONEY DRESSING:
1/2 cup mayonnaise
1 tablespoon lime juice
1 1/2 teaspoons honey
1/8 teaspoon ground ginger
lime or lemon wedges (for serving)

TO PREPARE THE CRAB:
Left off back shell of crab. Remove and discard viscera and gills. Rinse crab thoroughly under cool, running water. Break off legs; crack along edges. Cut into serving-sized pieces. Break body section into several pieces. Micro-cook or steam until thoroughly heated; cool.

TO MAKE THE HONEY DRESSING:
Combine mayonnaise, lime juice, honey and ginger. Makes about 1/2 cup.

TO MAKE THE SALAD:
Remove cooled meat from body; combine with fruit. Arrange fruit mixture and cracked crab legs on lettuce-lined platter.

Serve with Honey Dressing. Garnish with lime wedges.

*One can (about 15-14 oz.) pineapple chunks, drained, may be substituted for the fresh pineapple chunks.

Servings: 5
Source: Alaska Seafood Marketing Institute