1/2 c. olive oil
3 toes fresh garlic, cut in threes
1/2 c. olives with juice
2 tbsp. lemon juice
1/2 tsp. sea salt
4 tbsp. wine vinegar
2 stalks celery, cut in sm. pieces
1 tbsp. chopped parsley
1/4 tsp. cayenne pepper
1 lb. fresh crab claws

Blend together all ingredients and put in "ice-a-box" for 2-4 hours. Serve cold with crackers or Melba toast.