Crab Salad In Pineapple Shells - cooking recipe

Ingredients

2 (6 oz.) pkg. frozen Alaskan King crab, thawed and drained
3 c. cold cooked rice
1 c. coarsely chopped ripe olives
1/2 c. diced celery
1/2 c. chopped parsley
1/3 c. mayonnaise
3 Tbsp. bottled creamy French dressing
1 tsp. curry powder
1 large pineapple

Preparation

In a large bowl, gently toss all ingredients except pineapple; cover and refrigerate.
Cut pineapple in half lengthwise; scoop out pineapple, leaving 1/2 inch thick shells.
Cover and refrigerate.
Cut scooped pineapple into chunks; toss into crab mixture.
Cover and refrigerate.