This is an easy dish that will have everyone licking their fingers! Blue crab claws can be purchased already cooked with the shells removed, in a one pound container. They may be a bit harder to find outside of the Gulf South!
Ingredients
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Juice from 1/2 large lemon juice
- 1 tablespoon Dijon mustard (I prefer Maille)
- 2 chopped green onions
- 2 minced shallots
- 1 minced celery stalk
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 2 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt (or more to taste)
- Fresh ground black pepper to taste
- 1 teaspoon hot pepper sauce
- 1 teaspoon Cayenne pepper
- 1 teaspoon organic lemon zest
- 1 pound cooked blue crab claws, outer shells removed from claw meat
Putting It All Together
In a medium glass bowl mix all liquids. Add the rest of the ingredients except the crab claws and mix. Using your hands gently fold in the crab claws and mix to cover. Cover the bowl and refrigerate overnight.
Serve on a plate with claws assembled in concentric circles radiating outward. Don't forget the napkins!
Pairing Suggestions: Rose, of course! Or you could make yourself and your guests Negronis.
Posts
1 comment:
This recipe can easily be doubled. The current recipe can actually accommodate 1 & 1/2 lbs. of crab claws so if you double the recipe you should use 3 lbs of claws and simply double the other ingredients. When I do this I use 1 tbs. creole mustard and 1 tbs. Dijon.
Post a Comment