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
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
Preparation
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.
