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Grilled Soft-Shell Crab and Pineapple Salad with Watercress

Photo: Karry Hosford
Yield 6 servings
Peppery watercress is tamed by the sweet-tart sauce and the creamy avocado.

Ingredients

  • 2 cups pineapple juice
  • 1/4 cup maple syrup
  • 1/4 cup spiced rum (such as Captain Morgan)
  • 1/2 cup plain low-fat yogurt
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small pineapple, peeled, cored, halved lengthwise, and cut into 12 slices
  • Cooking spray
  • 6 (5 to 6-ounce) soft-shell crabs, cleaned
  • 6 cups baby spinach
  • 4 cups trimmed watercress (about 2 bunches)
  • 2 cups thinly sliced red onion, separated into rings
  • 2 cups diced peeled avocado

Nutrition Information

  • calories 385
  • caloriesfromfat 25 %
  • fat 10.7 g
  • satfat 1.8 g
  • monofat 5.3 g
  • polyfat 2.1 g
  • protein 30.2 g
  • carbohydrate 38.9 g
  • fiber 5.3 g
  • cholesterol 1 mg
  • iron 5.4 mg
  • sodium 156 mg
  • calcium 122 mg

How to Make It

  1. Prepare grill.

  2. Combine first 3 ingredients in a large saucepan. Bring to a boil, and cook until reduced to 1/2 cup (about 20 minutes). Cool. Combine one-fourth pineapple juice mixture, yogurt, vinegar, salt, and pepper in a small bowl. Chill dressing.

  3. Place pineapple on grill rack coated with cooking spray, and grill 2 minutes on each side.

  4. Place crab on grill rack coated with cooking spray. Grill 5 minutes; turn and baste frequently with yogurt mixture.

  5. Divide spinach and watercress evenly among 6 plates. Top each serving with 2 pineapple pieces, 1/3 cup onion, 1/3 cup avocado, and 1 crab; drizzle each with 2 tablespoons dressing.