📝 About This Recipe
A quintessential Gulf Coast delicacy, these marinated blue crab claws are a staple of New Orleans entertaining and upscale fish houses. Succulent, sweet crab meat is bathed in a bright, garlic-heavy vinaigrette that cuts through the richness of the seafood with a perfect balance of acidity and Creole spice. This no-cook appetizer is best prepared a day in advance, allowing the delicate crab to absorb the complex layers of lemon, herbs, and cold-pressed oil.
🥗 Ingredients
The Seafood
- 2 pounds Blue Crab Claws (cooked, cocktail-style (cap removed))
The Marinade Base
- 1 cup Extra Virgin Olive Oil (high quality)
- 1/2 cup White Wine Vinegar
- 1/4 cup Fresh Lemon Juice (about 2 large lemons)
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Dijon Mustard (acts as an emulsifier)
Aromatics and Spice
- 6 cloves Garlic (very finely minced)
- 1/2 cup Green Onions (thinly sliced, white and green parts)
- 1/4 cup Fresh Parsley (flat-leaf, finely chopped)
- 1/4 cup Celery (minced very fine for crunch)
- 1 tablespoon Creole Seasoning (like Tony Chachere's or Zatarain's)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1 Lemon Wedges (for serving)
- 1 tablespoon Fresh Chives (sniped)
👨🍳 Instructions
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1
Thoroughly rinse the cooked crab claws under cold water to remove any tiny shell fragments or excess brine. Pat them completely dry with paper towels; moisture on the surface will prevent the marinade from adhering.
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2
In a large glass or stainless steel mixing bowl, whisk together the white wine vinegar, fresh lemon juice, and Dijon mustard until smooth.
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3
Slowly drizzle in the extra virgin olive oil while whisking constantly to create a temporary emulsion.
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4
Stir in the Worcestershire sauce, minced garlic, Creole seasoning, dried oregano, red pepper flakes, and black pepper.
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5
Add the finely minced celery, sliced green onions, and chopped parsley to the liquid base. Stir well to distribute the aromatics.
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6
Gently fold the dried crab claws into the marinade using a rubber spatula. Be careful not to break the delicate meat away from the pincers.
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7
Transfer the mixture to a large glass jar or a non-reactive lidded container. Ensure the claws are mostly submerged in the liquid.
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8
Seal the container tightly and place it in the refrigerator. Let the crab marinate for at least 4 hours, though 12-24 hours is ideal for maximum flavor penetration.
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9
Every few hours (or when you remember), gently turn the container upside down or stir the claws to ensure the marinade is reaching every piece.
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10
Before serving, remove the container from the fridge and let it sit at room temperature for about 15 minutes. This allows the olive oil, which may have thickened in the cold, to become fluid again.
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11
Give the claws one final gentle toss. Taste the marinade and add a pinch more Creole seasoning if you desire a saltier or spicier finish.
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12
Use a slotted spoon to transfer the claws to a chilled serving platter or a shallow decorative bowl.
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13
Drizzle a few spoonfuls of the remaining marinade over the top, including plenty of the garlic and herb bits.
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14
Garnish with fresh chives and lemon wedges. Serve immediately while chilled.
💡 Chef's Tips
Always use a glass or ceramic container; the acid in the marinade can react with metal bowls and create a metallic taste. If you can't find blue crab claws, this recipe works beautifully with jumbo lump crab meat or even steamed shrimp. Don't discard the leftover marinade! It makes an incredible dressing for a seafood salad or a dip for crusty French bread. For a 'West Indies' style variation, use cider vinegar and add a finely chopped white onion instead of green onions. Ensure your garlic is minced as finely as possible so it perfumes the oil without providing a harsh, crunchy bite.
🍽️ Serving Suggestions
Serve with warm, toasted slices of French baguette to soak up the flavorful oil. Pair with a crisp, cold Sauvignon Blanc or a light Louisiana lager like Abita Strawberry. Arrange on a bed of shredded iceberg lettuce for a classic 'Remoulade-style' presentation. Include small cocktail forks and plenty of napkins, as this is a hands-on appetizer. Offer a side of spicy remoulade sauce for those who want an extra creamy, zesty dip.