Marinade for crab claws

The ones at Ernest's in Shreveport I grew up on are damn fine. Served cold or room temp.

INGREDIENTS
1 cup chopped green onions, tops and bottoms
1 cup chopped celery, leaves and stalk
4 pods garlic, chopped
1 cup chopped parsley
2 cups Spanish Olive Oil
2 cups Tarragon vinegar
Juice of 6 lemons
2 Tblsps salt
1 Tblsps coarse black pepper


Chop first four ingredients as fine as possible with French knife. Add remaining ingredients and mix well. Let stand at room temperature for 48 hours. Marinate crab claws for 30 minutes before serving.

quote:

---

The ones at Ernest's in Shreveport I grew up on are damn fine. Served cold or room temp.

---

Thanks Ro. I will be making that the first day at the house.

That looks very good. Post it in the RT.

Pretty much the exact recipe my aunt always brings to holiday get togethers. Delicious