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.

Yield: Makes 8 to 10 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 66%
  • Protein: 8.7g
  • Fat: 11g
  • Saturated fat: 1.5g
  • Carbohydrate: 6.4g
  • Fiber: 2.8g
  • Sodium: 521mg
  • Cholesterol: 38mg


  • 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


  1. 1. Mix celery, olives, and 1/3 cup mayonnaise. Gently mix in crab. Add salt, pepper, and lemon juice to taste.
  2. 2. Drain artichokes and save marinade. If artichoke hearts are whole, cut lengthwise into halves or quarters.
  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.
  4. 4. If desired, top crab mixture with a small dollop of mayonnaise. Dust salads lightly with paprika.
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