Grilled Soft-Shell Crab And Pineapple Salad With Watercress

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Peppery watercress us tamed by the sweet-tart dressing and the creamy avocado.

Ingredients

• 2 cups pineapple juice
• 1/4 cup maple syrup
• 1/4 cup spiced rum
• 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

Directions

1. Prepare grill.
2. Combine first 3 ingredients in a large saucepan.
3. Bring to a boil, and cook until reduced to 1/2 cup (about 20 minutes).
4. Cool.
5. Combine one-fourth of pineapple juice mixture, yogurt, vinegar, salt, and pepper in a small bowl.
6. Chill dressing.
7. Place pineapple on grill rack coated with cooking spray, and grill 2 minutes on each side.
8. Place crab on grill rack coated with cooking spray.
9. Grill 5 minutes; turn and baste frequently with remaining juice mixture.
10. Divide spinach and watercress evenly among 6 plates.
11. Top each serving with 2 pineapple pieces, 1/3 cup onion, 1/3 cup avocado, and 1 crab; drizzle each with 2 tablespoons dressing.

Yield: 6 servings