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Receta Marinated Crab Claws
by Global Cookbook

Marinated Crab Claws
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Ingredientes

  • 1/2 c. extra-virgin extra virgin olive oil
  • 3 Tbsp. fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/4 c. assorted minced fresh herb leaves, such a parsley, basil, and tarragon
  • 1/2 tsp minced garlic
  • 1 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 1/2 tsp sugar
  • 1/2 c. small-diced red onion
  • 1/2 c. small-diced Roma tomatoes
  • 1 c. thinly-sliced liquid removed canned artichoke hearts packed in water
  • 16 x Kalamata olives pitted and halved
  • 1 lb cooked crab claws
  • 1 loaf French bread (abt 8" dia by 15" long) ends trimmed and cut crosswise into 1/4" pcs
  • 5 Tbsp. extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp freshly-grnd black pepper

Direcciones

  1. Combine all of the ingredients except the croutons in a large mixing bowl. Toss to mix well. Cover and refrigeratefor at least 4 hrs. Serve with the croutons.
  2. For the Toasted Croutons: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet and brush them with half of the extra virgin olive oil, then sprinkle them with 1/8 tsp. of the salt and 1/8 tsp. of the black pepper. Turn the slices over and brush with the remaining oil. Sprinkle with the remaining salt and pepper.
  3. Bake for about 6 min, then turn the baking sheet around in the oven to ensure even browning. Bake till the croutons are lightly browned, about 6 more min. Remove from the oven and let cold completely before serving. (Yields about 32 croutons)
  4. This recipe yields 8 to 10 servings.