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Marinated Crab Claws

  • Yield: 8 to 10 appetizer servings


  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup assorted chopped fresh herb leaves, such as parsley, basil, and tarragon
  • 1/2 teaspoon chopped garlic
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 1/2 cup small-diced red onion
  • 1/2 cup small-diced Roma tomatoes
  • 1 cup drained and thinly sliced canned artichoke hearts packed in water
  • 16 Kalamata olives, pitted and halved
  • 1 pound cooked crab claws
  • Toasted Croutons


  • Combine all of the ingredients except the croutons in a large mixing bowl. Toss to mix. Cover and chill for at least 4 hours before serving with the croutons.