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Marinated Crab Claws Featured

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MAKES 4 TO 6 SERVINGS

Courtesy of Loren Wood

 

·         1 cup olive oil

·         1 cup tarragon vinegar

·         ¼ cup fresh lemon juice

·         3 tablespoons chopped fresh shallot

·         3 tablespoons chopped fresh chives

·         2 tablespoons crushed red pepper

·         2 tablespoons chopped fresh parsley

·         2 tablespoons Cajun seasoning

·         1 pound cooked crab claws

Lemon wedges

 

1. In a small bowl, whisk together

olive oil, vinegar, lemon juice, shallot,

chives, red pepper, parsley, and Cajun

seasoning; set aside ⅓ cup vinaigrette

in a small bowl.

 

2. Lightly wash claws to separate them.

Place crab claws in a resealable plastic bag.

Pour vinaigrette over claws. Refrigerate

for at least 2 hours before serving.

 

3. Remove claws from refrigerator 30

minutes before serving. Discard excess

marinade from claws, and serve with

lemon wedges and reserved vinaigrette.

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