Cold marinated crab claws, sometimes called crab fingers, are great alongside boiled crabs, crawfish and shrimp.
Marinated Crab Claws
Ingredients
1 pound Gulf blue crab claws
¼ cup extra virgin olive oil
2 tablespoons distilled white vinegar
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 tablespoon chopped green onion
1 tablespoon chopped parsley
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon Worcestershire sauce
½ teaspoon hot sauce
Directions
In a large, nonreactive bowl, gently toss the crab claws with all the remaining ingredients until evenly coated. Cover and refrigerate at least 2 hours, preferably longer, to let the flavors develop. Serve cold.
