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Prep Time: 1 Hour
Yields: 6 Servings

These crab claws are a Cajun tradition, resulting, as so many recipes do, from the need to preserve food for future use. This process not only preserves the crabmeat for a short time, but also makes it a quite delicious appetizer.

1 pound crab claws, peeled
½ cup olive oil
½ cup water
¼ cup red wine vinegar
1 tbsp lemon juice
¼ cup minced 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.



















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