Calypso Crab Salad

Ingredients

Calypso Crab Salad:
8 oz. Phillips Special Crab Meat
1/4 tsp. dried thyme or 1 tsp. fresh thyme
1 Tbsp. fresh parsley, finely minced
1 Tbsp. sour orange* juice
1/4 tsp. salt
1 Tbsp. olive oil
1/2 tsp. Jamaican Scotch Bonnet or Habanero Pepper Sauce
1/4 c. red pepper, finely diced
1 Tbsp. red onion, finely diced
1/ 4 c. tomato, diced

Rum Glazed Pineapple:
8 slices fresh pineapple
1 Tbsp. molasses
1/4 tsp. ground allspice
2 Tbsp. dark rum, such as Myers’s
1/2 c. orange juice

Cooking Instructions

• Whisk all salad ingredients together except red pepper, red onion, tomato and crab meat.
• Gently fold in remaining ingredients and chill until ready to serve.
• In separate bowl, whisk molasses, allspice, rum and orange juice together.
• Dip pineapple slices in rum mixture or marinate in mixture for up to 1 hour.
• Grill or broil until edges are caramelized golden brown, about 3-5 minutes per side.
• Place finished slices back in marinade and chill until ready to serve.
• To serve, plate 2 grilled pineapple slices with some marinade on each plate and top with 1/4 of the Calypso Crab Salad.

Recipe Tips
A sour orange is also known as a bitter orange or Seville orange. It is actually more sour, like a lemon, than sweet. If not available, substitute ½ orange and ½ lemon juice

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