Marinated Blue Crab Claws Recipes

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MARINATED BLUE CRAB CLAWS



Marinated Blue Crab Claws image

Save the claws the next time you have a crab boil at your house or purchase them already peeled from a local market. Make this one pot recipe ahead of time and pull it out of the fridge just in time for the party.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield 6 to 8 appetizer servings

Number Of Ingredients 16

1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1/4 cup chopped green onions
2 tablespoons minced shallot
2 tablespoons minced celery
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon chopped fresh oregano leaves
1/4 cup thinly sliced pimento-stuffed green olives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot pepper sauce
1 pound cooked blue crab claws, outer shells removed

Steps:

  • Combine all the ingredients except the crab claws in a large nonreactive bowl, and whisk to mix well. Add the crab claws and toss to coat. Cover, and refrigerate for at least 6 hours or as long as overnight.
  • Serve chilled or at cool room temperature in individual serving bowls or allow guests to serve themselves from a large bowl.

MARINATED CRAB CLAWS



Marinated Crab Claws image

Provided by Emeril Lagasse

Categories     appetizer

Time 26m

Yield 6 to 8 appetizer portions

Number Of Ingredients 16

1/4 cup chopped green onions
2 tablespoons minced shallots
2 tablespoons minced celery
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon chopped fresh oregano
1/4 cup pimento-stuffed green olives, sliced thinly
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1 pound cooked blue crab claws, outer shells removed from claw meat
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice

Steps:

  • In a large, glass bowl, combine all the ingredients except the crab claws and whisk to mix well. Add the crab claws and toss to coat. Cover and refrigerate at least 6 hours or overnight.
  • Serve chilled.

MARINATED CRAB CLAWS



Marinated Crab Claws image

These easy appetizers will disappear fast, so make plenty! Get your crab fingers for this dish at www.BigEasySeafood.com

Provided by Sarah Close

Categories     Crab

Time 10m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb crab fingers
1 cup olive oil
1/4 cup lemon juice
3/4 teaspoon black pepper
3/4 teaspoon sugar
1/2 cup vinegar
1 teaspoon tarragon
3/4 teaspoon salt
1 cup parsley
1 cup scallion
1 cup celery
4 cloves garlic (4-10)

Steps:

  • Mix all together, pour over crab fingers and chill for two hours.

Nutrition Facts : Calories 342.2, Fat 36.2, SaturatedFat 5, Sodium 314.3, Carbohydrate 4.8, Fiber 1.2, Sugar 1.6, Protein 1

MARINATED CRAB CLAW COCKTAIL



Marinated Crab Claw Cocktail image

Categories     Crab

Yield serves 12 as an appetizer

Number Of Ingredients 12

1 medium yellow onion, halved crosswise and thinly sliced
1 red or yellow bell pepper, cored, seeded, and thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
6 medium cloves garlic, minced (about 2 tablespoons)
1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
1/4 cup red wine vinegar
1/2 teaspoon dried oregano, or 2 teaspoons fresh, chopped
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon seafood seasoning (such as Paul Prudhomme's Seafood Magic)
2 (16-ounce) cans pasteurized blue crabmeat fingers
Toasted or plain sourdough baguette slices, for serving (optional)

Steps:

  • In a large bowl, combine the onion, bell peppers, garlic, lemon juice, vinegar, oregano, oil, salt, and seafood seasoning. Stir until thoroughly mixed. Add the crab claws and gently stir them in. Refrigerate for at least 2 hours to let the flavors meld. This is best if marinated overnight. Remove the cocktail from the refrigerator about 1 hour before serving. Just before serving, stir gently to mix all the ingredients. Serve with sliced baguettes, lightly toasted or not, as your mood strikes.
  • do it early
  • This recipe can be made up to 1 day in advance, covered, and refrigerated.

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