- 6
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Ingredients
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 cup chopped green onions
- 2 tablespoons minced shallots
- 2 tablespoons minced celery
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 2 teaspoons minced garlic
- 2 teaspoons Worcestershire sauce
- 1 teaspoon chopped fresh oregano
- 1/4 cup pimento-stuffed green olives sliced thinly
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 1/2 teaspoon hot pepper sauce
- 1 pound cooked blue crab claws outer shells
- removed from claw meat
Preparation
Step 1
In a large, glass bowl, combine all the ingredients except the crab claws and whisk to mix well. Add the crab claws and toss to coat. Cover and refrigerate at least 6 hours or overnight.
Serve chilled.
This recipe yields 6 to 8 appetizer portions.
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