It’s one of those simple pleasures Gulf seafood lovers crave: sliding your front teeth across the cartilage of a crab claw to remove every last bit of sweet meat. Crab claws are one of my favorite fall party foods for their charm, ease and tastiness.
A pound of cooked local crab claws and a flavorful marinade are all that’s required to make them. Assemble the dish ahead of time, and serve it at room temperature with baguette slices. What could be easier?
Take as many liberties as you like with the marinade, but do try to incorporate the tarragon. Its punchy anise flavor is a perfect match for the delicately flavored crab.
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Here’s how:
Marinated Crab Claws
1/2 cup extra-virgin olive oil
Juice of 2 lemons (should be about 4 tablespoons)
1 teaspoon Creole or Dijon mustard
2 teaspoons minced garlic
2 tablespoons minced fresh basil
2 tablespoons minced fresh tarragon
½ teaspoon salt (add more to taste)
Several turns fresh cracked black pepper
10 dashes Tabasco sauce
16 ounces of cooked crab claws, gently rinsed and loose shells removed
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Combine the olive oil and the next 8 ingredients in a medium bowl and whisk to combine. Add the crab claws and toss gently to coat. Cover and chill for 1-2 hours before serving.
Using a slotted spoon, transfer the claws into a serving bowl. Serve with French bread slices and a side bowl of reserved marinade (optional). Include an extra plate or bowl for discarded shells.
Maggie Heyn Richardson is a regular 225 contributor and the author of Hungry for Louisiana, An Omnivore’s Journey. Reach her at hungryforlouisiana.com.