Yield
Makes 8 to 10 servings

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

Mix celery, olives, and 1/3 cup mayonnaise. Gently mix in crab. Add salt, pepper, and lemon juice to taste.

Step 2

Drain artichokes and save marinade. If artichoke hearts are whole, cut lengthwise into halves or quarters.

Step 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

If desired, top crab mixture with a small dollop of mayonnaise. Dust salads lightly with paprika.

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