Marinated Louisiana Crab Claws

Appetizers

Serves 4 - 6

Recipe courtesy of Susan Ford publisher of Louisiana Kitchen & Culture

Ingredients:

1 cup olive oil
1 tablespoon garlic, finely minced
1 teaspoon red pepper flakes
1 small jalapeño pepper, seeds discarded, finely slivered
1/2 cup tarragon vinegar
1 pound crab fingers, cooked
1/2 cup parsley, finely minced
1 cup small cherry or grape tomatoes, halved
3/4 teaspoon black pepper
3/4 teaspoon kosher salt
Lemon wedges, for serving
Crusty French bread, for serving

Marinated Louisiana Crab Claws

Click image to enlarge

Method:

Combine olive oil, garlic, red pepper flakes, and slivered jalapeño pepper in a pint jar with a lid and set aside for 1 hour. Add tarragon vinegar, cover, and shake vigorously to emulsify.

Place remaining ingredients in a non-reactive bowl and pour oil and vinegar mixture over the top; stir gently to combine. Cover and refrigerate 2 hours or overnight.

Serve with lemon wedges and crunchy French bread.