Marinated Louisiana Crab Claws

Photo by Rush Jagoe

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4-6 (appetizer) servings

  • 1 pound cooked Louisiana crab claws
  • ¼ cup high-quality olive oil
  • Juice from ½ lemon
  • ½ shallot, minced
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped green onion
  • Splash Steen’s Cane Vinegar
  • Pinch salt
  • Pinch pepper
  • Pinch cayenne pepper
  • Dash worcestershire
  • Dash hot sauce

Mix all ingredients in bowl and adjust seasonings to taste. Let marinate for 1 hour and serve with crusty bread.

  • From Melissa Martin of Curious Oyster Co., New Orleans, Louisiana

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