3/4 lb. fresh lump crab meat or 2 (7 oz.) cans crab meat
1 tsp. onion juice
2 tbsp. lemon juice
1/4 c. mayonnaise
1 c. finely diced celery
2 (6 oz.) jars marinated artichoke hearts or 1 (15 oz.) can artichoke hearts in water
Crisp Boston or Romaine lettuce leaves

In a bowl place the crab meat. Add onion juice, lemon juice, mayonnaise and finely diced celery and mix well. Cover and refrigerate with the bottled or canned artichoke hearts. Wash and thoroughly dry lettuce, place in plastic bag and refrigerate to chill thoroughly with other salad ingredients. At serving time arrange bed of lettuce on individual plates. Mound crab mixture in center of each and add several artichoke hearts.

Pass mayonnaise or marinade from marinated artichoke hearts if desired. Serves 4.