Marinated Crab Claws
- Level: Easy
- Yield: 6 to 8 appetizer portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 275
- Total Fat
- 22
- Saturated Fat
- 4
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 17
- Cholesterol
- 48
- Sodium
- 282
- Total: 26 min
- Prep: 20 min
- Inactive: 6 min
Ingredients
1/4 cup chopped green onions
2 tablespoons minced shallots
2 tablespoons minced celery
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon chopped fresh oregano
1/4 cup pimento-stuffed green olives, sliced thinly
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1 pound cooked blue crab claws, outer shells removed from claw meat
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
Directions
- In a large, glass bowl, combine all the ingredients except the crab claws and whisk to mix well. Add the crab claws and toss to coat. Cover and refrigerate at least 6 hours or overnight.
- Serve chilled.