|1/2 cup extra-virgin olive oil|
|2 tbsp freshly squeezed lemon juice|
|2 tsp garlic • minced|
| fresh oregano or thyme leaves • chopped|
|1 tsp italian essence|
|1 tsp salt|
|1/2 tsp freshly ground pepper|
|1/2 tsp hot red pepper sauce|
|1 lb cooked blue crab claws • shells removed|
| fresh parsley or basil leaves|
In a large, nonreactive bowl, combine all the ingredients except the crab claws and herbs for garnish and whisk to mix well. Add the crab claws and toss to coat. Cover and refrigerate at least 20 to 30 minutes or up to overnight.
Serve chilled or at cool room temperature. Garnish with parsley or basil leaves.
Recipe courtesy Emeril Lagasse, from Farm to Fork: Cooking Local, Cooking Fresh, Harper Studio Publisher, New York, 2010, copyright MSLO, Inc., all rights reserved. QUICK & EASY HORS D’ OEUVRES, premiering Wednesday, March 26 at 12:00pm ET/CT