Over the past few years, we have seen less of the beautiful blue
crabs from Lake Maurepas. These blue giants are sought after nationwide
and have unfortunately been overfished, causing a scarcity. If you
are lucky enough to get your hands on a bushel of Maurepas crabs,
the recipe possibilities are endless.
- 1 pound crab claws, peeled
- ½ cup olive oil
- ½ cup water
- ¼ cup red wine vinegar
- 1 tbsp lemon juice
- ¼ cup chopped garlic
- 1 tsp horseradish
- ¼ cup sliced green onions
- ¼ cup chopped parsley
- 3 tbsps low-sodium Worcestershire sauce
- 1 tbsp fresh thyme
- 1 tbsp fresh basil
- Salt substitute to taste
- Black pepper to taste
- Louisiana Gold Pepper Sauce to taste
In a large glass mixing bowl, add olive oil, water, vinegar, lemon
juice, garlic, horseradish, green onions, parsley and Worcestershire
sauce. Using a wire whisk, whip until all ingredients are well blended.
Add herbs and season to taste using salt substitute, pepper and
Louisiana Gold. Add crab claws and coat well with seasoning mixture.
Cover with clear wrap and refrigerate overnight.