Dungeness Crab Fruit Salad

Dungeness Crab Fruit Salad

1 Alaska dungeness crab (2 to 3 pounds) – thawed if necessary
2 cups fresh pineapple chunks*
2 apples – cut into chunks
2 pears
1 orange – peeled, sliced and halved

                    HONEY DRESSING
 1/2           cup  lime juice

1 tablespoon lime juice
1 1/2 teaspoons honey
1/8 teaspoon ground ginger
Lime or lemon wedges

Lift 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. Remove meat from body. Combine crab meat from body with fruit. Arrange fruit mixture and cracked crab legs on lettuce-lined platter. Serve with Honey Dressing. Garnish with lime wedges.

Honey Dressing: Combine mayonnaise, lime juice, honey and ginger.

“1/2 cup”

NOTES : *One can (about 14-15 ounces) pineapple chunks, drained, may be substituted.