Serves 4 - 6
Recipe courtesy of Susan Ford publisher of Louisiana Kitchen & Culture
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Marinated Louisiana Crab Claws Click image to enlarge |
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.