- 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
- Combine first 5 ingredients in medium bowl. Cover and refrigerate. (Can be prepared 2 days ahead. Keep refrigerated.)
- Serve shellfish with sauce.