Marinated Crab Claws

• 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

1. Combine all of the ingredients except the croutons in a large mixing bowl.
2. Toss to mix well.
3. Cover and chill for at least 4 hours.
4. Serve with the croutons.
5. Preheat the oven to 400 degrees.
6. Line a baking sheet with parchment paper.
7. 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.
8. Turn the slices over and brush with the remaining oil.
9. Sprinkle with the remaining salt and pepper.
10. Bake for about 6 minutes, then turn the baking sheet around in the oven to ensure even browning.
11. Bake until the croutons are lightly browned, about 6 more minutes.
12. Remove from the oven and let cool completely before serving.
13. Yield: about 32 croutons

extravirgin olive oil, lemon juice, mustard, fresh herb leaves, garlic, salt, freshly ground black pepper, sugar, red onion, tomatoes, water, olives, croutons, bread, olive oil, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/marinated-crab-claws-recipe.html (may not work)