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Cracked Crab Vinaigrette

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.


  • 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

Nutrition Information

  • calories 246
  • caloriesfromfat 73 %
  • protein 15 g
  • fat 20 g
  • satfat 2.8 g
  • carbohydrate 2.8 g
  • fiber 0.7 g
  • sodium 225 mg
  • cholesterol 72 mg

How to Make It

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

  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.

  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.

  4. Nutritional analysis is per appetizer serving.