2 LB CRAB CLAWS
4 OZ FINELY CHOPPED RED BELL PEPPER
4 OZ FINELY CHOPPED YELLOW BELL PEPPER
8 OZ FINELY CHOPPED RED ONION
1 TBS CHOPPED FRESH DILL
1 TSP SALT
1/2 TSP BLACK PEPPER
2 TBS APPLE CIDER VINEGAR
JUICE OF 2 LEMONS
JUICE OF 1 LIMES
LARGE PINCH OF FRESH CHOPPED PARSLEY
DRIZZLE WITH GOOD OLIVE OIL(ENOUGH TO COAT)
Cooking Instructions
COMBINE ALL INGREDIENTS ADDING CRAB CLAWS AND OIL LAST. TOSS GENTLY TO COVER CRAB CLAWS. REFRIGERATE OVERNIGHT. ENJOY!
