Marinated Louisiana Crab Claws


Recipe courtesy of Susan Ford publisher of Louisiana Kitchen & Culture

Serves 4 - 6

  • 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

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.

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