Crab in season: a Mendocino expedition yields fresh, simple Dungeness dishes - Food

Sunset, Dec, 2003 by Sara Schneider

MAKES: 8 to 12 appetizer or 4 to 6 maindish servings

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

  1  cup extra-virgin olive oil

1/2  cup red wine vinegar

1/4  cup lemon juice

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

1/2  cup chopped parsley

  2  tablespoons minced garlic

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

1/2  teaspoon Worcestershire

  2  cups thinly sliced celery

     Salt

     Coarse-ground black pepper

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

2. 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.

3. 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.

Per appetizer serving: 246 cal., 73% (180 cal.) from fat; 15 g protein; 20 g fat (2.8 g sat.); 2.8 g carbo (0.7 g fiber); 225 mg sodium; 72 mg chol.