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Marinated Crab Claws

A marinated crab claw meat crab appetizer recipe

  • 3 quarts water
  • 1/3 cup salt
  • crab boil
  • 3 pounds fresh crab claws
  • 1 cup minced green onion
  • ½ cup minced parsley
  • 2 stalks celery, minced
  • 3 cloves garlic, crushed
  • 1 cup olive oil
  • ½ cup tarragon vinegar
  • 2 tablespoons lemon juice

Combine the water and the salt in a Dutch oven. Add the crab boil according to the package directions. Bring the water to a boil. Add the crab claws. Cover and return to boiling. Reduce heat and simmer 5 to 8 minutes or until the crab claws are bright red.

Drain. Let cool long enough to handle. Remove the shell from the large portion of the crab claw.

Place the crab claws in a large shallow baking dish.

Combine the remaing ingredients in a jar. Shake well. Pour the marinade over the crab claws. Cover tightly and chill 4 to 5 hours.

Remove the crab claws and reserve the marinade.

Yield: 5 to 6 servings.

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