Grilled Soft-Shell Crab And Pineapple Salad With Watercress

• 2 cups pineapple juice
• 1/4 cup maple syrup
• 1/4 cup spiced rum (such as Captain Morgan)
• 1/2 cup plain low-fat yogurt
• 2 tablespoons white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 small pineapple, peeled, cored, halved lengthwise, and cut into 12 slices
• Cooking spray
• 6 (5 to 6-ounce) soft-shell crabs, cleaned
• 6 cups baby spinach
• 4 cups trimmed watercress (about 2 bunches)
• 2 cups thinly sliced red onion, separated into rings
• 2 cups diced peeled avocado

1. Prepare grill.
2. Combine first 3 ingredients in a large saucepan. Bring to a boil, and cook until reduced to 1/2 cup (about 20 minutes). Cool. Combine one-fourth pineapple juice mixture, yogurt, vinegar, salt, and pepper in a small bowl. Chill dressing.
3. Place pineapple on grill rack coated with cooking spray, and grill 2 minutes on each side.
4. Place crab on grill rack coated with cooking spray. Grill 5 minutes; turn and baste frequently with yogurt mixture.
5. Divide spinach and watercress evenly among 6 plates. Top each serving with 2 pineapple pieces, 1/3 cup onion, 1/3 cup avocado, and 1 crab; drizzle each with 2 tablespoons dressing.

pineapple juice, maple syrup, rum, yogurt, white wine vinegar, salt, freshly ground black pepper, pineapple, cooking spray, shell, baby spinach, trimmed watercress, red onion, avocado

Taken from www.myrecipes.com/recipe/grilled-soft-shell-crab-pineapple-salad-with-watercress (may not work)