1 c. diced celery
1 c. flaked crab
1/4 c. mayonnaise
1/4 c. chopped sour pickle
12 canned artichoke hearts
Paprika

Combine crab meat, celery, pickle and mayonnaise. Place on lettuce. Drain artichoke hearts. Cut each heart in fourths and open like a flower. Marinate in French or blanch dressing. Garnish each salad with 2 hearts, a little mayonnaise and paprika. 6 servings. Note: White tuna or shrimp may be used.