3 c. cold cooked rice
1 tsp. curry powder
1/2 c. snipped parsley
3 tbsp. bottled creamy French dressing
1 c. quartered ripe olives
1/2 c. diced celery
2 (6 oz.) pkg. frozen Alaska King crab, thawed and drained
1/3 c. mayonnaise
1 lg. ripe pineapple

Easy in the day:

In a large bowl toss together cooked rice, curry powder, and parsley. Pour French dressing over all and toss well. Then add all the rest of ingredients, except pineapple. Refrigerate. Cut pineapple in half lengthwise through green top. Hollow out each half, leaving 1/2 inch thick shell. Refrigerate shells. Measure 1 cup of pineapple pieces and add to salad mixture. At serving time, fill shells with crab salad and serve.