New This Month

Marinated Blue Crab Claws


Save the claws the next time you have a crab boil at your house, or purchase them already peeled from a local market. Make it ahead of time and pull it out of the fridge just in time for the party.

  • Servings: 8
  • Yield: 6 to 8 appetizer servings



  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup chopped green onions
  • 2 tablespoons minced shallot
  • 2 tablespoons minced celery
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon chopped fresh basil leaves
  • 2 teaspoons minced garlic
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon chopped fresh oregano leaves
  • 1/4 cup thinly sliced pimento-stuffed green olives
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon hot pepper sauce
  • 1 pound cooked blue crab claws, outer shells removed


  1. Combine all the ingredients except the crab claws in a large nonreactive bowl, and whisk to mix well. Add the crab claws and toss to coat. Cover, and refrigerate for at least 6 hours or as long as overnight.

  2. Serve chilled or at cool room temperature in individual serving bowls or allow guests to serve themselves from a large bowl.

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