Grilled Soft-Shell Crab and Pineapple Salad with Watercress

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

Yield:

6 servings

Recipe from

Nutritional 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

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

Preparation

Prepare grill.

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.

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

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

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.

Note:

Lorrie Hulston Corvin,

April 2003