Marinated Crab Claws II

Recipe Ingredients

1/2 cup	118ml	Extra-virgin olive oil
2 tablespoons	30ml	Red wine vinegar
1 tablespoon	15ml	Lemon juice
1/4 cup	15g / 0.5oz	Chopped green onions
2 tablespoons	30ml	Minced shallots
2 tablespoons	30ml	Minced celery
2 tablespoons	30ml	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh basil
2 teaspoons	10ml	Minced garlic
2 teaspoons	10ml	Worcestershire sauce
1 teaspoon	5ml	Chopped fresh oregano
1/4 cup	59ml	Pimento-stuffed green olives - sliced thinly
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Hot pepper sauce
1 lb	454g / 16oz	Cooked blue crab claws - outer shells
		Removed from claw meat

Recipe Instructions

In a large, glass bowl, combine all the ingredients except the crab claws and whisk to mix well. Add the crab claws and toss to coat. Cover and refrigerate at least 6 hours or overnight.

Serve chilled.

This recipe yields 6 to 8 appetizer portions.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E60) - from the TV FOOD NETWORK

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