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
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.
Go to full version of