Marinated Crab Claw Salad
Tender cooked crab claws marinated in a bright vinaigrette with herbs, olives, and crisp vegetables for a refreshing Cajun-style cold appetizer. Plan ahead: marinate at least 2 hours.
Ingredients
- 2 lbs cooked crab claws (fresh or thawed frozen), shells cracked
- 6 tbsp extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tbsp white wine vinegar
- 2 cloves garlic cloves, minced
- 1 tsp Cajun seasoning blend
- 1 tsp Louisiana-style hot sauce
- 2 stalks celery stalks, thinly sliced
- 1 red bell pepper, finely diced
- 4 green onions, sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 1/2 tsp kosher salt
Instructions
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1
Whisk together 6 tbsp extra-virgin olive oil, 1/4 cup fresh lemon juice, 2 tbsp white wine vinegar, 2 cloves minced garlic cloves, 1 tsp Cajun seasoning blend, 1 tsp Louisiana-style hot sauce, and 1/2 tsp kosher salt in a large bowl.
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2
Add 2 lbs shells cracked cooked crab claws (fresh or thawed frozen), 2 stalks thinly sliced celery stalks, 1 finely diced red bell pepper, 4 sliced green onions, 1/2 cup pitted and halved kalamata olives, and 1/4 cup roughly chopped fresh flat-leaf parsley. Toss gently to coat.
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3
Cover and refrigerate for at least 2 hours, tossing once halfway through.
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4
Taste and adjust seasoning before serving chilled.