Crab and Artichoke Salad Recipe – Sunset Magazine
Crab and Artichoke Salad
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.
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
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