Marinated Crab Claws Recipes

FRIED CRAB CLAWS

Steps:

• Melt lard in a pot and heat until hot. Stir together corn flour, pepper and salt in a bowl; beat together eggs and milk in a bowl until blended. Add crab claws to egg wash, then transfer to the flour. Quickly add crab claws to the lard and stir to separate the claws. Fry until golden brown, then remove and let sit for 1 minute.

MARINATED CRAB CLAWS

Steps:

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

MARINATED CRABS

Steps:

• Pull off the steamed crabs' backs; scrape off the lungs and everything from the cavity except the fat. Cut off the eyes. Discard everything but the body, legs and claws. Cut the crabs in half with a sharp knife or kitchen shears. Cut off the claws. Do not pull them, or the meat will pull out of the body. Leave small legs on. With a nutcracker, crack both segments of each claw but try to leave them intact. With a sharp knife, cut off the small piece of shell that holds the lump crabmeat in place. Repeat gently with each crab, placing them in a large bowl.
• In a medium bowl, mix well all other ingredients except the olive salad. Pour over the crabs and stir very gently to coat without breaking them up. Tightly seal the top of the bowl and refrigerate at least 8 hours or up to 24. Stir gently several times. An hour before serving, add olive salad and stir gently. Serve in bowls with some of the liquid and plenty of French bread.

MARINATED CRAB CLAWS

Steps:

• Mix all ingredients in a bowl and chill for approximately 8 hours; add 1 container of crab claws and marinate for several hours.

MARINATED BLUE CRAB CLAWS

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 CLAW COCKTAIL

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.

MARINATED CRAB LEGS

Steps:

• In a large bowl with a cover, combine the crab legs, olive oil, lemon juice and parsley. Stir to coat the crab legs. Cover and refrigerate overnight.
• Put the garlic, beer, water and onion into a large pot. Place the crab legs in a steamer basket and set aside. Discard the marinade. Bring the beer mixture to a rapid boil, then insert the steamer basket. Cover and steam for 10 to 15 minutes, or until crab is cooked through.