Crab Fruit Cocktail

(Pacific Northwest)

Enjoy this Crab Fruit Cocktail all year around! This is fast and easy to make and will hold the crowd over till the main course is served. This crab cocktail makes a wonderful lite lunch dish as well. You can be creative and put this in martini glasses!


  • 1/2 Cup-Mayonnaise or Salad Dressing

  • 1 1/2 teaspoons-Lemon Juice

  • 1 teaspoon-Vinegar

  • 1 teaspoon-Chopped Chives

  • Dash-Salt

  • 1-7 1/2 ounce can-Crab Meat or 6 ounces-Fresh Crab Meat

  • 1 Tablespoon-Lemon Juice

  • 1-13 1/2 ounce can-Pineapple Tidbits-drained and chilled

  • Lettuce or Romaine

Mix together the mayonnaise or salad dressing with the 1 1/2 teaspoons of lemon juice, vinegar, chives, and salt and chill.

Just before serving, break up the crab meat into chunks and remove any cartilage you may find. Sprinkle the crab meat with the 1 Tablespoon of lemon juice.

Arrange the crab and pineapple tidbits in 8 lettuce-lined cocktail glasses (that's why we call this "crab fruit cocktail").

Spoon the chilled dressing on top of each portion equally. If desired, you can sprinkle additional chopped chives on top and serve!

This Crab Fruit Cocktail recipe makes 8 servings.

Try more Crab Appetizer Recipes

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