Maryland Antipasto Crab Salad
Ingredients:
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
Directions:
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.
