Instructions: * Note: One can (about 15-14 oz) pineapple chunks, drained, may be substituted.

Left off back shell of crab. Remove and discard viscera and gills. Rinse crab thoroughly under cool, running water. Break off legs; crack along edges. Cut into serving-sized pieces. Break body section into several pieces.

Micro-cook or steam until thoroughly heated; cool. Remove meat from body. Combine crab meat from body with fruit.

Honey Dressing: Combine all ingredients. (

Makes about 1/2 cup)

Arrange fruit mixture and cracked crab legs on lettuce-lined platter. Serve with Honey Dressing. Garnish with lime wedges.

This recipe yields 5 servings.

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