Alaska Crab Claw Antipasto

Serves 24
Prep Time 0 minutes
Cook Time 0 minutes

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

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.

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.

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