• 1 # fresh crab cocktail fingers
• 1 peeled garlic clove, crushed
• 1 T minced shallot
• 1 T Dijon mustard
• 1/2 tsp. picked fresh thyme leaves
• 1/4 c seasoned rice wine vinegar
• 3 T white truffle oil
• 1/2 T diced red bell pepper
• 1 C salad oil
Method of Preparation:
In a blender, combine the garlic, shallots, Dijon, thyme, rice wine vinegar and red bell pepper and puree till very smooth. In a slow steady stream, add the salad oil then the truffle oil. Season to taste with salt and fresh ground pepper. This vinaigrette can be made several days in advance and will keep refrigerated in an air tight jar for up to a week.
When ready to serve, place crab fingers in a glass bowl and add the vinaigrette, tossing gently. Cover, refrigerate and allow to marinate for at least an hour, tossing every 15 minutes or so. Serve in individual bowls or family style if you like. Wouldn't hurt to have some crusty bread around for when all the crab fingers are gone but you still have a little vinaigrette left at the bottom of the bowl.
Serves 4 as an appetizer