Recipe courtesy of Emeril Lagasse
6 hr 35 min
35 min
6 to 8 appetizer servings


  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar 
  • 1 tablespoon freshly squeezed lemon juice 
  • 1/4 cup chopped green onions, white and green parts 
  • 2 tablespoons minced shallot 
  • 2 tablespoons minced celery 
  • 2 tablespoons chopped fresh parsley leaves 
  • 1 tablespoon chopped fresh basil leaves 
  • 2 teaspoons minced garlic 
  • 2 teaspoons Worcestershire sauce 
  • 1 teaspoon chopped fresh oregano leaves 
  • 1/4 cup thinly sliced pimento-stuffed green olives 
  • 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 


Combine all the ingredients except the crab claws in a large nonreactive bowl, and whisk to mix well.

Add the crab claws and toss to coat. Cover, and refrigerate for at least 6 hours or as long as overnight.

Serve chilled or at cool room temperature in individual serving bowls or allow guests to serve themselves from a large bowl.

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