Crab Captain's Vinaigrette
INGREDIENTS: Rice wine vinegar, olive oil, garlic, poppy seeds.
CONTAINS: Poppy seeds.
STORAGE: Keep Refrigerated.
SERVING: Simply let it thaw to room temperature and then shake or stir vigorously to mix the ingredients. Then serve in a small dipping bowl, take a hunk of crab meat, dunk and enjoy!
A delicious recipe from a Pacific Northwest crab boat captain!
A note from President Mike:
When I first moved to the Pacific Northwest over 20 years ago, my wife and I were invited to a neighbors home for dinner. They served crab (lucky us!) — the husband was a crab boat captain — giving us an amazing introduction to crab from this region of the world. They served it with butter for those who wanted it of course, but encouraged me to try it with the captain’s special vinaigrette recipe, which is how he and his boat mates enjoyed their crab. So, I tried it and was immediately hooked —- and that’s how I’ve eaten crab ever since! We are honored to share his recipe here for you to enjoy.
To serve, simply let it thaw to room temperature and then shake or stir vigorously to mix the ingredients. Then serve in a small dipping bowl, take a hunk of crab meat, dunk and enjoy!
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