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.

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