Name: Alaska Crab Claw Antipasto Salad
Ingredients: 6 cups white balsamic vinegar; ½ cup dried oregano leaves; 6 Tbsp. sugar; 2 Tbsp. garlic, finely minced; 1 Tbsp. kosher salt; 1 Tbsp. cracked black pepper; 12 cups extra virgin olive oil; 6 lb. Alaska Snow Crab cocktail claws, thawed; 6 cups canned ripe olives, drained; 2 lb. tomatoes, chopped ½ inch; 1 lb. 8 oz. red bell peppers, seeded, cut ¼ by 1 inch; 1 lb. 8 oz. yellow bell peppers, seeded, cut ¼ by 1 inch; 3 cups celery, sliced; 3 cups fennel, sliced thin; 3 cups red onions, sliced thin; 4 cups basil leaves, chopped; 4 cups parsley, chopped; 1 cup tarragon, chopped

CategoryAppetizers and Snacks, SaladDifficultyBeginner

Wild Alaska Snow Crab claws in a white balsamic vinaigrette, served antipasto-style with olives and marinated vegetables.

Yields1 Serving

Crab Claw Dressing

6 cups white balsamic vinegar

½ cup dried oregano leaves

6 Tbsp. sugar

2 Tbsp. garlic, finely minced

1 Tbsp. kosher salt

1 Tbsp. cracked black pepper

12 cups extra virgin olive oil

Salad

6 lb. Alaska Snow Crab cocktail claws, thawed

6 cups canned ripe olives, drained

2 lb. tomatoes, chopped ½ inch

1 lb. 8 oz. red bell peppers, seeded, cut ¼ by 1 inch

1 lb. 8 oz. yellow bell peppers, seeded, cut ¼ by 1 inch

3 cups celery, sliced

3 cups fennel, sliced thin

3 cups red onions, sliced thin

4 cups basil leaves, chopped

4 cups parsley, chopped

1 cup tarragon, chopped

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.

Salad

In large bowl, mix Crab Claw Dressing and remaining ingredients. Cover and refrigerate, marinating at least 30 minutes before serving.

Serve

Portion antipasto to order in individual containers.

Recipe and photo courtesy of The Alaska Seafood Marketing Institute

Ingredients

Crab Claw Dressing

6 cups white balsamic vinegar

½ cup dried oregano leaves

6 Tbsp. sugar

2 Tbsp. garlic, finely minced

1 Tbsp. kosher salt

1 Tbsp. cracked black pepper

12 cups extra virgin olive oil

Salad

6 lb. Alaska Snow Crab cocktail claws, thawed

6 cups canned ripe olives, drained

2 lb. tomatoes, chopped ½ inch

1 lb. 8 oz. red bell peppers, seeded, cut ¼ by 1 inch

1 lb. 8 oz. yellow bell peppers, seeded, cut ¼ by 1 inch

3 cups celery, sliced

3 cups fennel, sliced thin

3 cups red onions, sliced thin

4 cups basil leaves, chopped

4 cups parsley, chopped

1 cup tarragon, chopped

Directions

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.

Salad

In large bowl, mix Crab Claw Dressing and remaining ingredients. Cover and refrigerate, marinating at least 30 minutes before serving.

Serve

Portion antipasto to order in individual containers.

Alaska Crab Claw Antipasto Salad

Ingredients Directions