YieldsMakes 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
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

Directions

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.

Crab and Artichoke Salad