YieldsMakes 8 to 12 appetizer or 4 to 6 main-dish servings
Notes: This easy party appetizer or cool and festive dinner-party entrée--almost a cracked-crab salad--comes from Peter Selaya of the New Moon Cafe in Nevada City, California. Serve it with good sourdough bread.

How to Make It

Step 1
1

Rinse crabs under cool running water to remove any bits of loose shell; pat dry and put in a large bowl.

Step 2
2

In a medium bowl, mix olive oil, vinegar, lemon juice, green onions, parsley, garlic, basil, oregano, thyme, and Worcestershire. Stir in celery and add salt and pepper to taste.

Step 3
3

Pour vinaigrette over crabs and mix gently to coat. Cover and chill at least 2 hours or up to 1 day, gently mixing once or twice.

Step 4
4

Nutritional analysis is per appetizer serving.

Ingredients

 4 cooked Dungeness crabs (about 2 lb. each), cleaned and cracked
 1 cup extra-virgin olive oil
 1/2 cup red wine vinegar
 1/4 cup lemon juice
 1 cup thinly sliced green onions (about 1 bunch, including tops)
 1/2 cup chopped parsley
 2 tablespoons minced garlic
 2 teaspoons each chopped fresh basil, oregano, and thyme leaves
 1/2 teaspoon Worcestershire
 2 cups thinly sliced celery
  Salt
  Coarse-ground black pepper

Directions

Step 1
1

Rinse crabs under cool running water to remove any bits of loose shell; pat dry and put in a large bowl.

Step 2
2

In a medium bowl, mix olive oil, vinegar, lemon juice, green onions, parsley, garlic, basil, oregano, thyme, and Worcestershire. Stir in celery and add salt and pepper to taste.

Step 3
3

Pour vinaigrette over crabs and mix gently to coat. Cover and chill at least 2 hours or up to 1 day, gently mixing once or twice.

Step 4
4

Nutritional analysis is per appetizer serving.

Cracked Crab Vinaigrette