Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe
Marinated Blue Crab Claws

Marinated Blue Crab Claws

This simple, toss-together dish makes for a festive party hors d’oeuvre. Make it a day or two ahead of time and pull it out of the fridge just in time for the party.

  • Prep Time: 15 minutes
  • Total Time: 15 minutes plus marinating time
  • Yield: 6 to 8 appetizer servings

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup chopped green onions, white and green parts
  • 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

Directions

  • 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.