Marinated Crab Claws
Make this marinade 48 hours in advance of serving.
Ingredients
1 cup chopped green onions — tops and bottoms
1 cup chopped celery — stalks and leaves
4 heads garlic, chopped (note that it’s heads, not cloves)
1 cup chopped parsley
2 cups spanish olive oil (yep, Spanish tastes different)
2 cups tarragon vinegar (must be tarragon flavor)
juice of 6 lemons
2 Tbsp salt
1 Tbsp pepper
Instructions
Ingredients
1 cup chopped green onions — tops and bottoms
1 cup chopped celery — stalks and leaves
4 heads garlic, chopped (note that it’s heads, not cloves)
1 cup chopped parsley
2 cups spanish olive oil (yep, Spanish tastes different)
2 cups tarragon vinegar (must be tarragon flavor)
juice of 6 lemons
2 Tbsp salt
1 Tbsp pepper
Instructions
- Mix above ingredients and refrigerate. About 10 hours before serving, LIGHTLY wash cocktail crab claws, just enough to separate them. (Cocktail crab claws are sold in pint size containers, and this marinade amount is enough for 4 containers.)
- Put the crab claws in the marinade, and return to refrigerator until about 30 minutes before serving. I like to let them come close to room temperature before eating, rather than have them be cold.
- Place crab claws on a serving platter (they look lovely pinwheeled on a round platter) and spoon some extra marinade over them.
- You can also serve them with Leidenheimer bread.
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