Ingredients
- Crab Claw Dressing:
- 6 cups 6 cups white balsamic vinegar
- 1/2 cup 1/2 cup dried oregano leaves
- 6 Tbsp. 6 Tbsp. sugar
- 2 Tbsp. 2 Tbsp. garlic, finely minced
- 1 Tbsp. 1 Tbsp. Kosher salt
- 1 Tbsp. 1 Tbsp. cracked black pepper
- 12 cups 12 cups extra virgin olive oil
- 6 lb. 6 lb. Alaska Snow Crab cocktail claws, thawed
- 6 cups 6 cups canned ripe olives, drained
- 2 lb. 2 lb. tomatoes, chopped 1/2 inch
- 1 lb. 1 lb. 8 oz. red bell peppers, seeded, cut 1/4 by 1 inch
- 1 lb. 1 lb. 8 oz. yellow bell peppers, seeded, cut 1/4 by 1 inch
- 3 cups 3 cups celery, sliced
- 3 cups 3 cups fennel, sliced thin
- 3 cups 3 cups red onions, sliced thin
- 4 cups 4 cups basil leaves, chopped
- 4 cups 4 cups parsley, chopped
- 1 cup 1 cup tarragon, chopped
Servings:
Units:
Instructions
- Crab Claw Dressing:
- To make Crab Claw Dressing, place all ingredients except oil in large blender; blend thoroughly. With motor running, slowly add oil to
- emulsify. Makes about 18 cups.
- In large bowl, mix Crab Claw Dressing and remaining ingredients. Cover and refrigerate, marinating at least 30 minutes before serving.
- Portion antipasto to order in individual containers.
- FOR YOUR DISPLAY:
- Wild Alaska Snow Crab claws in a white balsamic vinaigrette, served antipasto-style with olives and marinated vegetables.
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