Pack the precooked crab or shrimp and the tangy sauce separately for this starter.
Recipe information
Yield
Serves 4
Ingredients
1 cup canned crushed tomatoes with added puree
1/2 cup chopped onion
1/3 cup chopped pimiento-stuffed green olives
2 jalapeño chilies, seeded but not deveined, minced
1 1/2 teaspoons cider vinegar
12 snow crab claws or cooked jumbo shrimp, shelled, deveined
Preparation
Step 1
Combine first 5 ingredients in medium bowl. Cover and refrigerate. (Can be prepared 2 days ahead. Keep refrigerated.)
Step 2
Serve shellfish with sauce.
