- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup chopped green onions, white and green parts
- 2 tablespoons minced shallot
- 2 tablespoons minced celery
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh basil leaves
- 2 teaspoons minced garlic
- 2 teaspoons Worcestershire sauce
- 1 teaspoon chopped fresh oregano leaves
- 1/4 cup thinly sliced pimento-stuffed green olives
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon hot pepper sauce
- 1 lb cooked blue crab claws, outer shells removed
Combine all the ingredients except the crab claws in a large nonreactive bowl, and whisk to mix well.
Add the crab claws and toss to coat. Cover, and refrigerate for at least 6 hours or as long as overnight.
Serve chilled or at cool room temperature in individual serving bowls or allow guests to serve themselves from a large bowl.