Advertisement
Recipe: Antipasto Crab Salad
Similar Categories: Antipasto, Crab, Salad
1 (6 or 8 ounce) package frozen Alaskan King crab
1/2 cup sliced fresh mushrooms
1 small cucumber, thinly sliced
1 (6 ounce) jar marinated artichoke hearts
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 clove garlic, crushed
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon crushed black pepper
1 tomato, cut into wedges
1/4 pound Swiss cheese, sliced and cut into triangles
Lettuce
Thaw, drain and slice crab.
Combine mushrooms and cucumber slices. Drain artichoke hearts,
reserving liquid.
Combine liquid with lemon juice, vinegar, garlic, oregano, salt and
pepper. Pour over mushrooms and cucumbers and toss lightly. Cover and
refrigerate for 2 hours.
Drain vegetable mixture. Arrange crab, mushrooms, cucumber, artichoke
hearts, tomato wedges and cheese triangles on 4 lettuce-lined salad
plates.
Makes 4 servings.
1/2 cup sliced fresh mushrooms
1 small cucumber, thinly sliced
1 (6 ounce) jar marinated artichoke hearts
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 clove garlic, crushed
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon crushed black pepper
1 tomato, cut into wedges
1/4 pound Swiss cheese, sliced and cut into triangles
Lettuce
Thaw, drain and slice crab.
Combine mushrooms and cucumber slices. Drain artichoke hearts,
reserving liquid.
Combine liquid with lemon juice, vinegar, garlic, oregano, salt and
pepper. Pour over mushrooms and cucumbers and toss lightly. Cover and
refrigerate for 2 hours.
Drain vegetable mixture. Arrange crab, mushrooms, cucumber, artichoke
hearts, tomato wedges and cheese triangles on 4 lettuce-lined salad
plates.
Makes 4 servings.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Antipasto, Crab, Salad
| 4th Street Grille Fettuccine with Portobella Mushrooms and Halloumi Cheese | Applebee's Chardonnay Mushrooms |