Crab and Artichoke Salad

Name: Crab and Artichoke Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 8 iceberg or butter lettuce leaves, rinsed and crisped; 237 milliliters minced celery; 340 grams shelled cooked Dungeness crab; 10 servings Lemon juice; 510 grams jars each) marinated artichoke hearts; 10 servings Paprika; 79 milliliters finely chopped green ripe or pimiento-stuffed olives; 79 milliliters About mayonnaise or plain nonfat yogurt; 10 servings Salt and pepper; 8 firm-ripe tomato slices (about 3 1/2 in. wide and 1/2 in. thick)

Crab and Artichoke Salad might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 8g of protein, 6g of fat, and a total of 126 calories. This gluten free, primal, and pescatarian recipe serves 10. A mixture of firm-ripe tomato, marinated artichoke hearts, nonfat yogurt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Mix celery, olives, and 1/3 cup mayonnaise. Gently mix in crab.

Ingredients you will need

Mayonnaise

Celery

Olives

Crab

Add salt, pepper, and lemon juice to taste.

Ingredients you will need

Lemon Juice

Pepper

Salt

Drain artichokes and save marinade. If artichoke hearts are whole, cut lengthwise into halves or quarters.

Ingredients you will need

Artichoke Hearts

Artichoke

Marinade

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.

Ingredients you will need

Tomato Slices

Lettuce

Artichoke

Tomato

Crab

Drizzle salads lightly with artichoke marinade.

Ingredients you will need

Artichoke

Marinade

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

Ingredients you will need

Mayonnaise

Paprika

Crab

Ingredients

Servings:

iceberg or butter lettuce leaves, rinsed and crisped 237milliliters

minced celery 340grams

shelled cooked Dungeness crab 10servings

Lemon juice 510grams

jars each) marinated artichoke hearts 10servings

Paprika 79milliliters

finely chopped green ripe or pimiento-stuffed olives 79milliliters

About mayonnaise or plain nonfat yogurt 10servings

Salt and pepper 8

firm-ripe tomato slices (about 3 1/2 in. wide and 1/2 in. thick)

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.