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Fruitie-Tootie Salad

This recipe was the First Place Junior Cold Plate Winner in the 1972 National Hard Crab Derby in Crisfield, MD.

Credited to Sue Lambden of Georgetown, DE.

  • 1 pint sour cream
  • 3 teaspoons crushed pineapple, reserve juice
  • 1 pound backfin crab meat
  • 3 avocados, halved, seed removed, brushed with lemon juice
  • 6 to 8 chopped maraschino cherries

Place sour cream in bowl and add pineapple and chopped cherries, then add crab meat. Chill until ready to place in avocados.

Use pineapple juice to keep the mixture a little loose. Serve on lettuce lined platter.

Serves 6.

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