Crab and Artichoke Salad

Crab and Artichoke Salad

Photograph by France Ruffenach

SERVES 8 to 10
TIME About 20 minutes

Ingredients 1 cup minced celery
1/3 cup finely chopped ripe green or pimiento-stuffed olives
About 1/3 cup mayonnaise or plain nonfat yogurt
3/4 lb. 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

Ingredients 1. Mix celery, olives, and 1/3 cup mayonnaise. Gently mix in crab. Add salt, pepper, and lemon juice to taste.

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

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

*This is a very old Sunset favorite. Originally the salad called for 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.

PER SERVING 151 cal., 66% (99 cal.) from fat; 8.7 g protein; 11 g fat (1.5 g sat.); 6.4 g carbo (2.8 g fiber); 521 mg sodium; 38 mg chol.

Serve with ETC Sauvignon Blanc 2007