Antipasto Seafood Salad - cooking recipe

Ingredients

6 -8 ounces frozen crab, thawed (chilled cooked shrimp would also be fine)
1/2 cup sliced fresh mushrooms
1 small cucumber, thinly sliced
1 (6 ounce) jar marinated artichoke hearts
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 clove garlic, crushed
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tomatoes, sliced into wedges
1/4 lb swiss cheese, sliced and cut into bite sized pieces

Preparation

Thaw, drain and slice crab.
Combine sliced mushrooms and cucumbers.
Drain artichokes, reserve liquid.
Combine the artichoke liquid with lemon juice, vinegar, garlic and spices.
Pour over mushrooms and cucumbers.
Marinate for two hours in the refrigerator.
Drain the vegetables.
Arrange the crab, tomatoes, cucumbers and mushrooms, and cheese attractively on a lettuce lined salad plate.