Crab Salad

Crab Salad


  • 2 tablespoons sliced black olives (drained)
  • 1 (14-ounce) can quartered artichoke hearts (drained)
  • 8 oz Byrd pasteurized crabmeat
  • 3 tablespoons diced pimientos (drained)
  • 2 teaspoons Dijon mustard
  • 1 cup mayonnaise
  • ΒΌ cup parmesan cheese
  • 1 large garlic clove, pressed
  • salt and pepper, to taste
  • 5 cups spinach
  • 1/4 cup alfalfa sprouts
  • 1 large tomato


Chop 1 cup of spinach.
Place olives and artichokes in mixing bowl.
Open crab meat and break apart while adding to artichokes.
Add pimentos, 1 cup chopped spinach, mustard, pressed garlic, mayonnaise, parmesan cheese, salt and pepper.
Carefully fold mixture together until well blended.
Place 1 cup spinach on each serving plate.
Add 1 cup crab mixture to center of spinach and top with 1 tablespoon alfalfa sprouts.
Garnish with tomato wedges.

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