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 |
