Cracked Crab Vinaigrette

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.

Sunset DECEMBER 2003

  • Yield: Makes 8 to 12 appetizer or 4 to 6 main-dish servings


  • 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


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.

Nutritional analysis is per appetizer serving.

Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 73%
  • Protein: 15g
  • Fat: 20g
  • Saturated fat: 2.8g
  • Carbohydrate: 2.8g
  • Fiber: 0.7g
  • Sodium: 225mg
  • Cholesterol: 72mg

Go to full version of

Cracked Crab Vinaigrette recipe