Crab and Artichoke Salad
Notes: Originally this salad used canned artichoke hearts and bottled French dressing - which was among the first pourable salad alternatives to mayonnaise. Substituting marinated artichoke hearts gives you an updated ready-made dressing.
How to Make It
Step 1
1
Mix celery, olives, and 1/3 cup mayonnaise. Gently mix in crab. Add salt, pepper, and lemon juice to taste.
Step 2
2
Drain artichokes and save marinade. If artichoke hearts are whole, cut lengthwise into halves or quarters.
Step 3
3
Place a lettuce leaf on each plate and lay a slice of tomato on the lettuce. Mound crab mixture equally onto tomato slices and arrange artichokes beside tomatoes. Drizzle salads lightly with artichoke marinade.
Step 4
4
If desired, top crab mixture with a small dollop of mayonnaise. Dust salads lightly with paprika.
Ingredients
1 cup minced celery
1/3 cup finely chopped green ripe or pimiento-stuffed olives
About 1/3 cup mayonnaise or plain nonfat yogurt
3/4 pound shelled cooked Dungeness crab
Salt and pepper
Lemon juice
3 jars (6 oz. each) marinated artichoke hearts
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)
Paprika
Search All of Sunset's Recipes
The Latest
These Throw Pillows Put the Cherry on Top of Any Room Design
