Marinated Crab Claws (Emeril Lagasse)

Prep Time: 20 Minutes

Cook Time: 240 Minutes

Ready In: 260 Minutes

Servings: 8

Ingredients:

1/2 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1 teaspoon dijon mustard

1/4 cup assorted chopped fresh herb leaves, such as parsley, basil, and tarragon

1/2 teaspoon chopped garlic

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon sugar

1/2 cup small diced red onion

1/2 cup small diced roma tomatoes

1 cup drained and thinly sliced canned artichoke hearts packed in water

16 kalamata olives, pitted and halved

1 pound cooked crab claws

1 recipe toasted croutons, recipe follows

1 loaf french bread (about 8 inches in diameter and 15 inches long), ends trimmed and cut crosswise into 1/4-inch pieces

5 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions:

1. 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.
2. TOASTED CROUTONS:
3. 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. Yield: about 32 croutons

By RecipeOfHealth.com