Marinated Crab Claws

• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1/4 cup chopped green onions
• 2 tablespoons minced shallots
• 2 tablespoons minced celery
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 2 teaspoons minced garlic
• 2 teaspoons Worcestershire sauce
• 1 teaspoon chopped fresh oregano
• 1/4 cup pimento-stuffed green olives, sliced thinly
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon hot pepper sauce
• 1 pound cooked blue crab claws, outer shells removed from claw meat

1. In a large, glass bowl, combine all the ingredients except the crab claws and whisk to mix well.
2. Add the crab claws and toss to coat.
3. Cover and refrigerate at least 6 hours or overnight.
4. Serve chilled.

extravirgin olive oil, red wine vinegar, lemon juice, green onions, shallots, celery, parsley, fresh basil, garlic, worcestershire sauce, fresh oregano, green olives, salt, ground black pepper, hot pepper, crab claws

Taken from www.foodnetwork.com/recipes/emeril-lagasse/marinated-crab-claws-recipe2.html (may not work)