Yield
Makes 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

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.

Ratings & Reviews