Jun 272011

Before you know it, it will be crab season. As much as I like lump crabmeat, I think the best part of the crab is the claw. It has the most crab flavor out of any part of the body. So if the look is not the most important part of the dish, ie stuffed crabs, then use claw meat. This is a great cold appetizer to start a summer meal with.

1 pound Crab Claws peeled

½ cup extra virgin Olive Oil

1/3 cup water

¼ cup Red Wine Vinegar

1 tablespoon Lemon juice

¼ cup Garlic chopped

¼ cup Green Onions chopped

¼ cup fresh Parsley chopped

3 tablespoons Worcestershire Sauce

1 tablespoon fresh Thyme chopped

1 tablespoon fresh Basil chopped

¼ teaspoon Salt

¼ teaspoon Black Pepper

1 ½ teaspoons Crystal Hot sauce

In a large mixing bowl, add olive oil, water, vinegar, lemon juice, garlic, green onions, parsley, and Worcestershire sauce. With a wire whisk, mix all ingredients until they are well blended. Add herbs and remaining seasonings. Add crab claws and coat well with seasoning mixture. Cover and refrigerate overnight.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.