Marinated Crab Claws

By á-174942

Ingredients

• TOASTED CROUTONS:
• 1/2 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup assorted chopped fresh herb leaves, such as
• parsley, basil, and tarragon
• 1/2 teaspoon chopped garlic
• 1 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1/2 teaspoon sugar
• 1/2 cup small-diced red onion
• 1/2 cup small-diced Roma tomatoes
• 1 cup thinly-sliced drained canned artichoke
• hearts packed in water
• 16 Kalamata olives pitted and halved
• 1 pound cooked crab claws
• 1 loaf French bread (abt 8" dia by 15" long) ends trimmed
• and cut crosswise into 1/4" pieces
• 5 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper

Details

Servings 8

Preparation

Step 1

Combine all of the ingredients except the croutons in a large mixing bowl. Toss to mix well. Cover and chill for at least 4 hours. Serve with the croutons.

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 olive oil, then sprinkle them with 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper. Turn the slices over and brush with the remaining oil. Sprinkle with the remaining salt and pepper.

Bake for about 6 minutes, then turn the baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about 6 more minutes. Remove from the oven and let cool completely before serving. (Yields about 32 croutons)

This recipe yields 8 to 10 servings.