Marinated Crab Claws

Recipe Ingredients

1/2 cup	118ml	Extra-virgin olive oil
3 tablespoons	45ml	Fresh lemon juice
1 teaspoon	5ml	Dijon mustard
1/4 cup	10g / 0.4oz	Assorted chopped fresh herb leaves, such a
		Parsley, basil, and tarragon
1/2 teaspoon	2.5ml	Chopped garlic
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Sugar
1/2 cup	31g / 1.1oz	Small-diced red onion
1/2 cup	31g / 1.1oz	Small-diced Roma tomatoes
1 cup	237ml	Thinly-sliced drained canned artichoke
		Hearts packed in water
16		Kalamata olives - pitted and halved
1 lb	454g / 16oz	Cooked crab claws
		Toasted Croutons
1		French bread (abt 8" dia by 15" long) - ends trimmed
		And cut crosswise into 1/4" pieces
5 tablespoons	75ml	Olive oil
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Combine all of the ingredients except the croutons in a large mixing bowl. Toss to mix well. Cover and chill for at least 4 hours. Serve with the croutons.

For the Toasted Croutons: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet and brush them with half of the olive oil, then sprinkle them with 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper. Turn the slices over and brush with the remaining oil. Sprinkle with the remaining salt and pepper.

Bake for about 6 minutes, then turn the baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about 6 more minutes. Remove from the oven and let cool completely before serving. (Yields about 32 croutons)

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D29) - from the TV FOOD - NETWORK

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