Recipe of the Week


Prep Time: 30 Minutes
Yields: 6 Servings

Though the crab claws in the following recipe are served chilled, I also like to prepare them warm.  As an alternative, return the chilled crab claws and marinating liquid to a sauté pan and bring to a low simmer. Place the warm claws in a chafing dish and serve as an hors d’oeuvre. This is a great example of one recipe serving two purposes.

3 pounds blue crab claws
1 tbsp red pepper flakes
Louisiana hot sauce to taste
½ cup unsalted butter
1 cup extra virgin olive oil
½ cup minced green onions
¼ cup thinly sliced garlic
¼ cup chopped parsley
½ cup red wine vinegar
3 tbsps fresh lemon juice
2 tbsps Worcestershire sauce
2 tbsps soy sauce
kosher salt and freshly ground black pepper to taste
granulated garlic to taste

In a medium saucepan, heat butter in olive oil over medium-high heat. Add green onions, sliced garlic, parsley and red pepper flakes and sauté 1 minute or until aromatic. Whisk in vinegar, lemon juice, Worcestershire and soy sauce and bring to a low boil. Reduce to simmer and cook 5 minutes. Season to taste using salt, pepper, granulated garlic and hot sauce then remove from heat. Place crab claws in a plastic zipper bag or glass baking dish and pour warm marinade over. Close container and let cool 20 minutes. Refrigerate at least 8 hours. When ready to serve, drain marinade and arrange claws on a serving platter. Serve with crackers or garlic croutons.

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