Antipasto Crab Salad makes an elegant prelude to a special dinner. Mushrooms and cucumber, marinated in advance, are arranged with crab, tomato wedges, artichoke hearts and cheese triangles on individual lettuce-lined plates.
ANTIPASTO CRAB SALAD
1 (6- to 8-ounce) package frozen crab
1/2 cup sliced 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
1/4 teaspoon crushed oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tomato, cut into wedges
1/4 pound sliced Swiss cheese, cut into triangles
Thaw crab. Combine mushrooms and cucumber slices. Drain artichoke hearts, reserving liquid. Combine artichoke liquid with lemon juice, vinegar, garlic, oregano, salt and pepper. Pour over mushrooms and cucumber and toss lightly. Cover and refrigerate 2 hours.
Drain and slice crab. Drain mushrooms and cucumber. Arrange crab, mushrooms, cucumber, artichoke hearts, tomato wedges and cheese triangles on 4 lettuce-lined salad plates. Makes 4 servings.