Cracked Crab Vinaigrette

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.

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

Step 1

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

Step 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

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

Nutritional analysis is per appetizer serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 246Calories from Fat 73

% Daily Value *
Total Fat 20g31%

Saturated Fat 2.8g14%
Cholesterol 72mg24%
Sodium 225mg10%
Total Carbohydrate 2.8g1%

Dietary Fiber 0.7g3%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Cracked Crab Vinaigrette