Marinated Crab Claws

Total Time:
4 hr 20 min
20 min
4 hr

8 to 10 servings

  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup assorted chopped fresh herb leaves, such as parsley, basil, and tarragon
  • 1/2 teaspoon chopped garlic
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 1/2 cup small diced red onion
  • 1/2 cup small diced Roma tomatoes
  • 1 cup drained and thinly sliced canned artichoke hearts packed in water
  • 16 Kalamata olives, pitted and halved
  • 1 pound cooked crab claws
  • 1 recipe toasted croutons, recipe follows
  • 1 loaf French bread (about 8 inches in diameter and 15 inches long), ends trimmed and cut crosswise into 1/4-inch pieces
  • 5 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Combine all of the ingredients except the croutons in a large mixing bowl. Toss to mix well. Cover and chill for at least 4 hours. Serve with the croutons.

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet and brush them with half of the olive oil, then sprinkle them with 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper. Turn the slices over and brush with the remaining oil. Sprinkle with the remaining salt and pepper. Bake for about 6 minutes, then turn the baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about 6 more minutes. Remove from the oven and let cool completely before serving. Yield: about 32 croutons

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