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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.