Fresh Artichoke and Crab Salad Recipe

This fresh Artichoke and Crab Salad is very simple dish to prepare and enticing as well. This simple recipe is nicely packed with 30 percent of the folate that you need per day. In addition to that, this salad is a rich source of fiber and protein.

The frozen artichoke hearts, red onion slices and the crabmeat are nicely coated with the tamarind paste. Moreover, seasoning of salt, sugar and black pepper along with the garnishing of mixed field greens make it an ideal mouth-watering salad for light lunch or dinner.

Preparation time: 15 to 20 minutes
Cook time: 10 minutes
Serving size: 04
Utensils needed: nonstick skillet, saucepan, stove, four medium serving platter, spoon or fork

Calories: 282
Fat: 11 g
Cholesterol: 0 mg

Salad’s Ingredients:

– 1 tablespoon canola oil
– 1 bag (about 9 oz) frozen artichoke hearts – thawed and sliced lengthwise
– 1 cup red onion – finely chopped
– ½ pound crabmeat
– 8 cups mixed field greens
– 1 cup water

Dressing’s Ingredients:

– 2 tablespoons tamarind paste – easily available in the market
– ½ cup sugar
– ½ teaspoon salt
– ¼ teaspoon black pepper – freshly grounded


  • 1

    Pour 1 cup of cold water into a large saucepan and bring it to boil by placing on the stove with a medium range of heat. Then add in 2 tablespoons of tamarind paste, ½ cup of sugar, ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper. Now reduce the heat of stove to medium-low range and let the mixture simmer for 3 more minutes, stirring to blend the ingredients. Now, wear gloves to protect your hands from heat and remove the saucepan gently. Stir in about ¼ cup water and leave the mixture to cool at room temperature.

  • 2

    Until then you can prepare your salad. Grab a nonstick skillet and set it on your stove with medium-high heat rang.  Pour in 1 tablespoon of canola oil and wait for few seconds until it is warm thoroughly. Add in the 9 oz of thawed and finely sliced frozen artichoke hearts and the red onion slices. Now, fry the mixture for 5 to 6 minutes or until tender.

  • 3

    Carefully remove the skillet from heat and stir in the ½ pound crabmeat. Set aside.

  • 4

    Now, equally divide the fresh mixed field greens among the four medium serving platter, placing two cups on each.

  • 5

    Scoop the crab-artichoke mixture equally among the platters and drizzle the salads with dressing. Serve and enjoy!

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