Hot and Spicy Crab Claws

BATON ROUGE, La. (WAFB) - Though the crab claws in the following recipe are served chilled, I also like to prepare them warm. As an alternative, return the chilled crab claws and marinating liquid to a sauté pan and bring to a low simmer. Place the warm claws in a chafing dish and serve as an hors d’oeuvre. This is a great example of one recipe serving two purposes.

Prep Time: 30 Minutes

Yields: 6 Servings

Ingredients:

• 3 pounds blue crab claws
• 1 tbsp red pepper flakes
• Louisiana hot sauce to taste
• ½ cup unsalted butter
• 1 cup extra-virgin olive oil
• ½ cup minced green onions
• ¼ cup thinly sliced garlic
• ¼ cup chopped parsley
• ½ cup red wine vinegar
• 3 tbsps fresh lemon juice
• 2 tbsps Worcestershire sauce
• 2 tbsps soy sauce
• kosher salt and freshly ground black pepper to taste
• granulated garlic to taste

Method:

In a medium saucepan, heat butter in olive oil over medium-high heat. Add green onions, sliced garlic, parsley and red pepper flakes and sauté 1 minute or until aromatic. Whisk in vinegar, lemon juice, Worcestershire and soy sauce and bring to a low boil. Reduce to simmer and cook 5 minutes.

Season to taste using salt, pepper, granulated garlic and hot sauce then remove from heat. Place crab claws in a plastic zipper bag or glass baking dish and pour warm marinade over. Close container and let cool 20 minutes. Refrigerate at least 8 hours. When ready to serve, drain marinade and arrange claws on a serving platter.

Serve with crackers or garlic croutons.

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