Marinated Crab Claw Cocktail

Name: Marinated Crab Claw Cocktail
Ingredients: 1 medium yellow onion, halved crosswise and thinly sliced; 1 red or yellow bell pepper, cored, seeded, and thinly sliced; 1 green bell pepper, cored, seeded, and thinly sliced; 6 medium cloves garlic, minced (about 2 tablespoons); 1/4 cup freshly squeezed lemon juice (about 2 medium lemons); 1/4 cup red wine vinegar; 1/2 teaspoon dried oregano, or 2 teaspoons fresh, chopped; 1 cup extra-virgin olive oil; 1 teaspoon kosher salt; 1 teaspoon seafood seasoning (such as Paul Prudhommes Seafood Magic); 2 (16-ounce) cans pasteurized blue crabmeat fingers; Toasted or plain sourdough baguette slices, for serving (optional)

12 ingredients

9 steps

Ingredients

1 medium yellow onion, halved crosswise and thinly sliced
1 red or yellow bell pepper, cored, seeded, and thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
6 medium cloves garlic, minced (about 2 tablespoons)
1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
1/4 cup red wine vinegar
1/2 teaspoon dried oregano, or 2 teaspoons fresh, chopped
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon seafood seasoning (such as Paul Prudhommes Seafood Magic)
2 (16-ounce) cans pasteurized blue crabmeat fingers
Toasted or plain sourdough baguette slices, for serving (optional)

Directions

1

In a large bowl, combine the onion, bell peppers, garlic, lemon juice, vinegar, oregano, oil, salt, and seafood seasoning.
2

Stir until thoroughly mixed.
3

Add the crab claws and gently stir them in.
4

Refrigerate for at least 2 hours to let the flavors meld.
5

This is best if marinated overnight.
6

Remove the cocktail from the refrigerator about 1 hour before serving.
7

Just before serving, stir gently to mix all the ingredients.
8

Serve with sliced baguettes, lightly toasted or not, as your mood strikes.
9

This recipe can be made up to 1 day in advance, covered, and refrigerated.