Crab and Artichoke Salad

  • 20 mins
  • 9 ingredients


  • 1 lb of jumbo lump crab meat (you may also use king, Dungeness or snow crab)
  • 1 large head of butter lettuce
  • 1 cup of marinated artichoke hearts, quartered
  • 1/2 red bell pepper, chopped
  • 1 tbs fresh chives, chopped
  • 1 tbs fresh tarragon, chopped
  • 2 tbs fresh lemon juice
  • 2 tbs extra virgin olive oil
  • kosher salt and fresh cracked black pepper to taste
 This is a delightful salad that can be served as a main course or as an appetizer. It marries lump crab meat with marinated artichokes, butter lettuce and herbs and olive oil.


  • Separate butter lettuce into wedges (how many depends on whether you are serving as a main course or appetizer)
  • Place each wedge on a cold salad plate.
  • Combine crab, artichoke, red pepper, chive, tarragon, lemon juice and olive oil. Gently mix.
  • Season with salt and pepper.
  • Spoon crab mixture over lettuce wedges and serve with lemon wedges.

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