Marinated Crab Claws

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
  • 1/2 cup olive oil
  • 1/2 cup water
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice
  • 1/4 cup garlic, chopped
  • 1 tsp horseradish
  • 1/4 cup green onions, sliced
  • 1/4 cup parsley, chopped
  • 3 tbsps low-sodium Worcestershire sauce
  • 1 tbsp fresh thyme
  • 1 tbsp fresh basil
  • salt substitute
  • black pepper
  • Louisiana Gold Pepper Sauce

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 the crab claws and coat well with the seasoning mixture. Cover with clear wrap and refrigerate overnight.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295