Instructions:

Palace Court Salad

This is an original from the Garden Court of the venerable Palace Hotel in San Francisco.

1 pound fresh crab meat or
    cooked and shelled small shrimp
2 cups diced celery
1 tablespoon minced onion
1/2 to 1 cup mayonnaise
2 large tomatoes, sliced thickly
6 large cooked artichoke bottoms
1 head iceberg lettuce, shredded
3 hardboiled eggs, finely chopped

In a bowl combine the crab or shrimp, celery and onion. Add just enough mayonnaise to bind the ingredients together. Set aside. On each plate place a thick slice of tomato, put an artichoke bottom on it, then the crab or shrimp mixture. Circle each mound with some shredded lettuce and garnish with chopped egg. Serve with Louis Dressing or Green Goddess Dressing on the side.