Recipe for cooking antipasto crab salad

Super Salad Recipes :: Fish and Seafood Salads

Antipasto Crab Salad

1 (6 or 8 oz.) pkg. frozen Alaskan King crab
1/2 C. sliced fresh mushrooms
1 sm. cucumber, thinly sliced
1 (6 oz.) jar marinated artichoke hearts
2 Tbsp. lemon juice
1 Tbsp. white wine vinegar
1 clove garlic, crushed
1/2 tsp. oregano
1/2 tsp. salt
1/8 tsp. crushed black pepper
1 tomato, cut into wedges
1/4 lb. Swiss cheese, sliced and cut into triangles
Lettuce

Thaw, drain and slice crab.

Mix together mushrooms and cucumber slices. Drain artichoke hearts, reservings liquid. Mix together liquid with lemon juice, vinegar, garlic, oregano, salt and pepper. Pour over mushrooms and cucumbers and toss lightly. Cover and refrigerate for 2 hr..

Drain vegetable mixture. Arrange crab, mushrooms, cucumber, artichoke hearts, tomato wedges and cheese triangles on 4 lettuce-lined salad plates.

Makes approximately 4 servings.