24 frozen snow crab claws
Defrost frozen crab claws overnight in the refrigerator or for two to three hours at room temperature. Serve the crab claws, thoroughly chilled, on a bed of chopped ice, accompanied by a bowl of the sauce for dipping.
Makes About 2 Cups
1 sweet red pepper, finely chopped
1 sweet yellow pepper, finely chopped
4 ripe tomatoes, seeded and finely chopped
1 small red onion, finely chopped
1 garlic clove, finely minced
1 Serrano chili pepper, finely minced
1 jalapeno chili pepper, finely minced
Juice of one lime
3 Tbs extra-virgin olive oil
½ cup fresh coriander (cilantro), finely chopped
½ cup flat-leaf parsley, finely chopped
Salt and freshly ground black pepper, to taste
Combine all ingredients and chill, covered, in the refrigerator for at least four hours before serving.
Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.