by Ben Thibodeaux from Dickie Brennan’s Tableau
-1 lb fresh blue crab fingers
-1 clove garlic, minced very fine
-2 T minced shallots
-1 T Dijon mustard
-1 t chopped fresh thyme
-1 oz seasoned rice wine vinegar
-2 oz. truffle oil, white truffle oil is best but black truffle oil is just fine
-2 T minced red bell pepper
-1 cup salad oil
-kosher salt and fresh ground black pepper to taste
Combine all ingredients (except for crab fingers and salad oil) in a medium sized bowl. Whisk thoroughly. Slowly drizzle in salad oil a little at a time whisking until all the oil is fully incorporated. Season to taste with salt and pepper. Now that the vinaigrette is made, it can keep covered in the refrigerator for 1 week. when ready to serve, combine the crab fingers and vinaigrette and toss to coat. Let fingers marinate for 20 minutes or so.
Serves 4 as an appetizer.