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Antipasto Crab Salad




  1. Thaw, drain and slice crab.
  2. Combine mushrooms and cucumber slices.
  3. Drain artichoke hearts, reserving liquid.
  4. Combine liquid with lemon juice, vinegar, garlic, oregano, salt and pepper.
  5. Pour over mushrooms and cucumbers and toss lightly.
  6. Cover and refrigerate for 2 hours.
  7. Drain vegetable mixture.
  8. Arrange crab, mushrooms, cucumber, artichoke hearts, tomato wedges and cheese triangles on 4 lettuce-lined salad plates.

Yield: 4 servings


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