Artichoke Crab Salad
1 cp diced celery
1 cp flaked crab meat
1/2 cp mayonnaise dressing
3/4 cp chopped sour pickle
12 canned artichoke hearts
1 - Combine crab meat, celery, pickle and mayonnaise.
2 - Place on lettuce.
3 - Cut each heart in fourths and open like a flower.
4 - Marinate in French dressing.
5 - Garnish each serving with two hearts, mayonnaise and paprika.