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Feeling crabby? Try this Hawaiian Crab Salad

August 21, 2011|Scott Anderson | Culinary Passion

OK, so you are probably wondering why I'm so crabby. Well, it's a delicious protein that is so easy to us. in a variety of ways. I love the flavor, texture, and the way it takes to just about every dish I create.

You will have to forgive my lack of style, however, in that I am simply adding ingredients to this dish based upon what I use on the mainland.

 I've never been to Hawaii, but if one of my loyal readers ever heads that way and needs a personal chef, give me a call, I'd be glad to taste my way across the Hawaiian Islands with you.



— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.



Hawaiian Crab Salad

For citrus vinaigrette:

1/2 cup orange juice (see cook's note)

1 teaspoon sucanat

1 clove garlic, minced

2 tablespoons red wine vinegar

1/4 teaspoon Dijon mustard

Dash of salt

Fresh ground black pepper


For salad:

1/4 cup diced mango

1/2 cup diced fresh pineapple chunks – cut pineapple in half and save

1/4 cup minced celery

1/4 cup diced green pepper

1 pound lump crabmeat

Coarse sea salt

Cracked black pepper

1/4 teaspoon paprika

3 ounces citrus vinaigrette dressing

1/4 cup toasted coconut



First blend all ingredients listed for citrus vinaigrette and place into fridge.

In a large bowl, combine mango, pineapple, celery and green pepper, and gently add in crabmeat. Add in a few turns of cracked black pepper, a pinch or two of salt to taste and then the paprika. Lightly toss again and place into fridge for 30 minutes to chill.

Hollow out one half of pineapple leaving the top on, lay it on its side and fill with crabmeat salad, another turn of cracked black pepper, if desired, and then drizzle on citrus dressing.  

Sprinkle on toasted coconut right before serving.  

This salad can be served alone or on top of fresh greens with a chilled white wine.

Cook's note: Freshly squeezed orange juice is preferred.

Serves 4 to 6.

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