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Marinated crab claws recipe?
Posted on 12/14/20 at 12:14 pm
Posted on 12/14/20 at 12:14 pm
My deceased wife use to make marinated oysters, marinated mushrooms and marinated crab claws every year for the holidays. I have been able to match her oysters and mushrooms recipes, but keep striking out with the crab claws.
Add it to the list of things I wish that I could ask her
Anyway, any crab claw recipe that I can try? TIA
Add it to the list of things I wish that I could ask her
Anyway, any crab claw recipe that I can try? TIA
6
Posted on 12/14/20 at 12:18 pm to LC412000
I use oil, vinegar, minced garlic, parsley and salt an pepper to taste.
Posted on 12/14/20 at 12:51 pm to Motorboat
quote:
I use oil, vinegar, minced garlic, parsley and salt an pepper to taste.
What kind of vinegar?
Posted on 12/14/20 at 12:59 pm to jchamil
I like a white balsamic or a red wine vinegar.
Also, sometimes I will just dump in a small jar of olive salad as a marinade.
Also, sometimes I will just dump in a small jar of olive salad as a marinade.
Posted on 12/14/20 at 1:53 pm to Motorboat
LC412000 - you might give this one a try - I've never had a complaint with this recipe. I got the recipe from Ernest's Restaurant in Shreveport many many years ago and I haven't changed one thing in the recipe.
Crab Claw Marinade
1 cup green onions chopped fine
1 cup celery chopped fine, stalks and leaves
4 pods garlic chopped fine, Pods, not cloves - a lot of garlic is necessary.
1 cup chopped parsley
2 cups olive oil (Spanish Oil)
2 cups tarragon vinegar (must be tarragon flavor)
Juice of 6 lemons - you can use frozen lemon juice concentrate
2 Tbl salt and 1 Tbl black pepper
Make marinade and let sit in refrigerator overnight. Pour over crab claws at least 10 hours before serving.
Note: Crab claws are sold in pint sized containers, and this marinade is enough for 4 containers or 1//2 gallon of claws
About 10 hours before serving, lightly wash craw claws just enough to separate them - they come frozen most of the time. Put claws in the marinade then return to the refrigerator until about 30 minutes before serving. Let them come close to room temperature before serving.
Place crab claws on a serving platter and spoon some of the extra marinade over them. You can serve with a nice crusty French bread as the marinade is great for dipping as you eat the crab
claws.
That's the recipe as handwritten on a sheet of lined paper back in the day- Have a Safe and Merry Christmas
Crab Claw Marinade
1 cup green onions chopped fine
1 cup celery chopped fine, stalks and leaves
4 pods garlic chopped fine, Pods, not cloves - a lot of garlic is necessary.
1 cup chopped parsley
2 cups olive oil (Spanish Oil)
2 cups tarragon vinegar (must be tarragon flavor)
Juice of 6 lemons - you can use frozen lemon juice concentrate
2 Tbl salt and 1 Tbl black pepper
Make marinade and let sit in refrigerator overnight. Pour over crab claws at least 10 hours before serving.
Note: Crab claws are sold in pint sized containers, and this marinade is enough for 4 containers or 1//2 gallon of claws
About 10 hours before serving, lightly wash craw claws just enough to separate them - they come frozen most of the time. Put claws in the marinade then return to the refrigerator until about 30 minutes before serving. Let them come close to room temperature before serving.
Place crab claws on a serving platter and spoon some of the extra marinade over them. You can serve with a nice crusty French bread as the marinade is great for dipping as you eat the crab
claws.
That's the recipe as handwritten on a sheet of lined paper back in the day- Have a Safe and Merry Christmas
This post was edited on 12/14/20 at 1:56 pm
Posted on 12/14/20 at 5:26 pm to LC412000
Where do you find crab claws in BR?
Posted on 12/14/20 at 5:36 pm to LC412000
Bless you for remembering your spouse in such delicious ways. The recipe posted upthread is one from River Road Recipes, the BR Junior League cookbook. It’s delicious but I reduce the oil by half and use different vinegars as the mood strikes.
Or you could try the Mobile style West Indies crab salad....cider vinegar, finely chopped onion, and oil.
Or you could try the Mobile style West Indies crab salad....cider vinegar, finely chopped onion, and oil.
Posted on 12/14/20 at 6:14 pm to pbro62
Where do you find crab claws in BR?
Tony's Seafood
Tony's Seafood
Posted on 12/15/20 at 7:47 am to Moe Betta
quote:
LC412000 - you might give this one a try - I've never had a complaint with this recipe. I got the recipe from Ernest's Restaurant in Shreveport many many years ago and I haven't changed one thing in the recipe.
This is the recipe I've used for years, and it always is a hit.
We also spoon some of the leftover marinade on grilled oysters.
Jut make sure you follow the recipe and allow for the time it needs to sit on your counter "coming together".
Posted on 12/15/20 at 10:07 am to LC412000
There's a couple of recipes in the TD recipe collection.
Posted on 12/15/20 at 10:55 am to Moe Betta
quote:
they come frozen most of the time.
I have not had good luck with frozen crabmeat or crab claws. We recently bought some from a local seafood store not realizing they were frozen. (Someone picked them up for us.) They were tough and nearly impossible to eat. We tried marinating them to see if that would help. It did nothing.
Same thing has happened any time we've bought frozen crab. The texture changes so much.
Are there some tricks to defrosting that makes the texture better?
Posted on 12/15/20 at 11:14 am to LC412000
Mike Andersons marinated crab claws are great.
Posted on 12/15/20 at 11:14 am to Gris Gris
Frozen crab claws are a no-go. If frozen, the meat will stick to the featherbone and you'll be reduced to gnawing it off. I only use unfrozen crab claws for a dish where they're the main item.
Other frozen crabmeat can be good, provided that it's not old & hasn't been poorly handled. The plastic 1 lb containers are always dated, so look for when it was packed. Don't buy it if it's months old. I will use frozen in a gumbo, crab dip, or crabcakes/devilled crab/crab patties, but I'm not making a crab salad out of frozen crabmeat.
Other frozen crabmeat can be good, provided that it's not old & hasn't been poorly handled. The plastic 1 lb containers are always dated, so look for when it was packed. Don't buy it if it's months old. I will use frozen in a gumbo, crab dip, or crabcakes/devilled crab/crab patties, but I'm not making a crab salad out of frozen crabmeat.
Posted on 12/15/20 at 12:40 pm to hungryone
quote:
Frozen crab claws are a no-go. If frozen, the meat will stick to the featherbone and you'll be reduced to gnawing it off. I only use unfrozen crab claws for a dish where they're the main item.
You couldn't even gnaw the meat off that bone. No amount of scraping helped and it tasted awful. Allegedly, it had just been frozen. I wouldn't have bought it if I'd known it was frozen. I just don't like the texture of frozen crabmeat. I've frozen it in dishes like stuffed eggplant and the like. It's fine in that. I think the fat protects it.
Posted on 12/15/20 at 3:00 pm to Gris Gris
Here are the 2 from the TD recipe collection:
Ernest’s Famous Marinated Crab Claws #1
This recipe appeared in the newspaper.
1 cup chopped green onions, tops and bottoms
1 cup chopped celery, leaves and stalks
4 heads garlic chopped
1 cup chopped parsley
2 cups Spanish olive oil
2 cups tarragon vinegar
juice of 6 lemons
2 Tbs salt
1 Tbs pepper
Procedure
Chop first four ingredients as fine as possible with a proper chef's knife.
Add remaining ingredients and mix well. Let stand at room temperature for 48 hours. Marinate crab claws for 30 minutes before serving.
Some decrease salt to 1 tablespoon and add 1 tablespoon Worchestershire sauce and 1/2 tsp Tabasco.
Source: Rohan2Reed
Ernest’s Famous Marinated Crab Claws #2
This recipe is from a waiter at the restaurant.
fresh crab claws
4 gallons olive oil (16 ounces)
4 gallons of white vinegar (16 ounces)
1 gallon Lea & Perrins (4 ounces)
1 gallon lemon juice (4 ounces)
1 large box of salt (1 ounce)
1 large box of pepper (1 ounce)
20 stalks of celery, ground (5 stalks)
20 bunches of green onions (5 bunches)
20 bunches of parsley (5 bunches)
Procedure
In a flat dish arrange crab claws then sprinkle them with onions, celery, capers and parsley. Combine remaining ingredients in food processor or blender; blend well. Pour this over crab claws gently. Cover lightly and refrigerate for 12 to 24 hours shaking them from time to time.
Source: Rohan2Reed
Ernest’s Famous Marinated Crab Claws #1
This recipe appeared in the newspaper.
1 cup chopped green onions, tops and bottoms
1 cup chopped celery, leaves and stalks
4 heads garlic chopped
1 cup chopped parsley
2 cups Spanish olive oil
2 cups tarragon vinegar
juice of 6 lemons
2 Tbs salt
1 Tbs pepper
Procedure
Chop first four ingredients as fine as possible with a proper chef's knife.
Add remaining ingredients and mix well. Let stand at room temperature for 48 hours. Marinate crab claws for 30 minutes before serving.
Some decrease salt to 1 tablespoon and add 1 tablespoon Worchestershire sauce and 1/2 tsp Tabasco.
Source: Rohan2Reed
Ernest’s Famous Marinated Crab Claws #2
This recipe is from a waiter at the restaurant.
fresh crab claws
4 gallons olive oil (16 ounces)
4 gallons of white vinegar (16 ounces)
1 gallon Lea & Perrins (4 ounces)
1 gallon lemon juice (4 ounces)
1 large box of salt (1 ounce)
1 large box of pepper (1 ounce)
20 stalks of celery, ground (5 stalks)
20 bunches of green onions (5 bunches)
20 bunches of parsley (5 bunches)
Procedure
In a flat dish arrange crab claws then sprinkle them with onions, celery, capers and parsley. Combine remaining ingredients in food processor or blender; blend well. Pour this over crab claws gently. Cover lightly and refrigerate for 12 to 24 hours shaking them from time to time.
Source: Rohan2Reed
Posted on 12/15/20 at 9:27 pm to LC412000
Put them in a gumbo with shrimp. You'll enjoy them longer.
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