Cracked Crab Vinaigrette
Notes: This easy party appetizer or cool and festive dinner-party entrée--almost a cracked-crab salad--comes from Peter Selaya of the New Moon Cafe in Nevada City, California. Serve it with good sourdough bread.
How to Make It
Step 1
1
Rinse crabs under cool running water to remove any bits of loose shell; pat dry and put in a large bowl.
Step 2
2
In a medium bowl, mix olive oil, vinegar, lemon juice, green onions, parsley, garlic, basil, oregano, thyme, and Worcestershire. Stir in celery and add salt and pepper to taste.
Step 3
3
Pour vinaigrette over crabs and mix gently to coat. Cover and chill at least 2 hours or up to 1 day, gently mixing once or twice.
Step 4
4
Nutritional analysis is per appetizer serving.
Ingredients
4 cooked Dungeness crabs (about 2 lb. each), cleaned and cracked
1 cup extra-virgin olive oil
1/2 cup red wine vinegar
1/4 cup lemon juice
1 cup thinly sliced green onions (about 1 bunch, including tops)
1/2 cup chopped parsley
2 tablespoons minced garlic
2 teaspoons each chopped fresh basil, oregano, and thyme leaves
1/2 teaspoon Worcestershire
2 cups thinly sliced celery
Salt
Coarse-ground black pepper
Directions
Step 1
1
Rinse crabs under cool running water to remove any bits of loose shell; pat dry and put in a large bowl.
Step 2
2
In a medium bowl, mix olive oil, vinegar, lemon juice, green onions, parsley, garlic, basil, oregano, thyme, and Worcestershire. Stir in celery and add salt and pepper to taste.
Step 3
3
Pour vinaigrette over crabs and mix gently to coat. Cover and chill at least 2 hours or up to 1 day, gently mixing once or twice.
Step 4
4
Nutritional analysis is per appetizer serving.
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