Crab and Artichoke Salad

Ingredients

  • 1 cup minced celery
  • 8 to 10 large iceberg or butter lettuce leaves, rinsed and crisped
  • 8 to 10 firm-ripe tomato slices (about 3 1/2 in. wide and 1/2 in. thick)
  • ¾ pound shelled cooked Dungeness crab
  • Salt and pepper
  • About 1/3 cup mayonnaise or plain nonfat yogurt
  • Paprika
  • + 6 more ingredients
    • 1 cup minced celery
    • Lemon juice
    • 1/3 cup finely chopped green ripe or pimiento-stuffed olives
    • 8 to 10 large iceberg or butter lettuce leaves, rinsed and crisped
    • 3 jars (6 oz. each) marinated artichoke hearts
    • 8 to 10 firm-ripe tomato slices (about 3 1/2 in. wide and 1/2 in. thick)

1. Mix celery, olives, and 1/3 cup mayonnaise. Gently mix in crab. Add salt, pepper, and lemon juice to taste. 2. Drain artichokes and save marinade. If artichoke hearts are whole, cut lengthwise into halves or quarters. 3. Place a lettuce leaf on each plate and lay a slice of tomato on the lettu...

View full recipe at My Recipes

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