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
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.
Search All of Sunset's Recipes
The Latest
Two Comets Are on Their Way to Our Skies in October—Here’s How to See Them
