Print Maryland crab and seafood recipes from
Marinated Crab Claws
  • 3 quarts water
  • 1/3 cup salt
  • crab boil
  • 3 pounds fresh crab claws
  • 1 cup minced green onion
  • 1/2 cup minced parsley
  • 2 stalks celery, minced
  • 3 cloves garlic, crushed
  • 1 cup olive oil
  • 1/2 cup tarragon vinegar
  • 2 tablespoons lemon juice
Combine water and salt in a Dutch oven; add crab boil according to package directions. Bring water to a boil; add crab claws. Cover and return to boiling point. Reduce heat and simmer 5 to 8 minutes or until crab claws are bright red. Drain; let cool long enough to handle. Remove shell from large portion of crab claw. Place crab claws in a large shallow baking dish. Combine remaing ingredients in a jar; shake well. Pour marinade over crab claws. Cover tightly and chill 4 to 5 hours. Remove crab claws and reserve marinade. Yield: 5 to 6 servings.
Find us on Facebook