Crab and Artichoke Salad

recipe
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.
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Yield:

Makes 8 to 10 servings

Recipe from

Sunset

Nutritional Information

Calories 151
Caloriesfromfat 66 %
Protein 8.7 g
Fat 11 g
Satfat 1.5 g
Carbohydrate 6.4 g
Fiber 2.8 g
Sodium 521 mg
Cholesterol 38 mg

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

Preparation

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 lettuce. Mound crab mixture equally onto tomato slices and arrange artichokes beside tomatoes. Drizzle salads lightly with artichoke marinade.

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

Note:

May 1998
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