Recipes

Instructions: Put the Fruitfull® Coconut Cream Bars in the refrigerator to thaw.  Remove
the sticks and stir in the next 2 ingredients until well incorporated.  Fold in the celery, red onion, and pineapple until evenly distributed; then gently fold in the crab meat until just incorporated.  Refrigerate for at least 2 hours.  Serve a scoop of the chilled crab salad on a bed of salad greens as a light lunch or as a salad course for dinner.  Garnish with Flaked Coconut.

Yields 4 servings

Recipe submitted by:
Brenda Cole
Reisterstown, MD