Photo: Marinated Crab Claws Recipe
Ingredients
- 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
Directions
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.
TOASTED CROUTONS:
- 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
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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