ALASKA DUNGENESS CRAB FRUIT 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
• Honey Dressing
• lime or lemon wedges

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. 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.

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

Makes 5 servings.

Honey Dressing: Combine 1/2 cup mayonnaise, 1 tbsp. lime juice, 1-1/2 tsp. honey and 1/8 tsp. ground ginger. Makes about 1/2 cup.

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