Maryland Antipasto Crab Salad

Maryland Antipasto Crab Salad


12 ounces fresh lump crabmeat

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



Drain and clean crabmeat.

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.

Serves 4

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