Delicately flavored crabmeat is complemented with fresh pineapple, dill and a tangy cheese-dressing mold.
Makes 6 servings.
3 packages (about 6 ounces each) frozen king crabmeat, thawed
2 tablespoons lemon juice
1 small ripe pineapple
Louis-Dressing Molds(recipe follows)
Romaine
Fresh dill
6 lemon wedges
Procedure:
1. Drain and pick over crabmeat, removing any bits of bone but keeping meat in big chunks; place in medium-size bowl; sprinkle evenly with lemon juice; cover; chill.
2. Cut 6 thin slices from pineapple; cut away skin and "eyes", then cut each slice into 3 fan-shape pieces; snip off core from tip of each fan.
3. Arrange 3 pineapple pieces in fan shape, a mound of crabmeat and a Louis-dressing Mold on romaine in individual salad bowls; garnish with fronds of dill and a lemon wedge; serve with chopped dill to sprinkle over, if you like.
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