Crab and Artichoke Salad


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

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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