Cracked Crab Vinaigrette

Name: Cracked Crab Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters thinly sliced celery; 4 cooked Dungeness crabs (about 2 lb. each), cleaned and cracked; 2 teaspoons each chopped fresh basil, oregano, and thyme leaves; 2 Tbsps minced garlic; 237 milliliters thinly sliced green onions (about 1 bunch, including tops); 8 servings Coarse-ground black pepper; 59 milliliters lemon juice; 237 milliliters extra-virgin olive oil; 118 milliliters chopped parsley; 118 milliliters red wine vinegar; 8 servings Salt; 1 teaspoons Worcestershire

Cracked Crab Vinaigrette might be a good recipe to expand your main course recipe box. One serving contains 111 calories, 15g of protein, and 4g of fat. This gluten free, dairy free, whole 30, and pescatarian recipe serves 8. Head to the store and pick up green onions, coarse-ground pepper, salt, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Rinse crabs under cool running water to remove any bits of loose shell; pat dry and put in a large bowl.

Ingredients you will need

Water

Equipment you will use

Bowl

In a medium bowl, mix olive oil, vinegar, lemon juice, green onions, parsley, garlic, basil, oregano, thyme, and Worcestershire. Stir in celery and add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Worcestershire Sauce

Green Onions

Lemon Juice

Olive Oil

Oregano

Parsley

Vinegar

Celery

Garlic

Basil

Thyme

Equipment you will use

Bowl

Pour vinaigrette over crabs and mix gently to coat. Cover and chill at least 2 hours or up to 1 day, gently mixing once or twice.

Ingredients you will need

Vinaigrette

Equipment

Bowl

Ingredients

Servings:

473milliliters

thinly sliced celery 4

cooked Dungeness crabs (about 2 lb. each), cleaned and cracked 2teaspoons

each chopped fresh basil, oregano, and thyme leaves 2Tbsps

minced garlic 237milliliters

thinly sliced green onions (about 1 bunch, including tops)8servings

Coarse-ground black pepper 59milliliters

lemon juice 237milliliters

extra-virgin olive oil 118milliliters

chopped parsley 118milliliters

red wine vinegar 8servings

Salt 1teaspoons

Worcestershire

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.