Marinated Blue Crab Claws

  • Level: Easy
  • Total: 6 hr 35 min (includes chilling time)
  • Active: 35 min
  • Yield: 6 to 8 appetizer servings
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Ingredients

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 

Directions

  1. Combine all the ingredients except the crab claws in a large nonreactive bowl, and whisk to mix well.
  2. Add the crab claws and toss to coat. Cover, and refrigerate for at least 6 hours or as long as overnight.
  3. 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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