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Marinated Crab Claws

All it takes is a bit of marinade to turn chilled crab claws into a standout snack.

Cooking/Prep Time: 2 hours 30 minutes
Serves 4 to 6

Crab, Appetizer

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  • 1 cup olive oil
  • 1 cup tarragon vinegar
  • 1/4 cup fresh lemon juice
  • 3 Tbsp. chopped fresh shallot
  • 3 Tbsp. chopped fresh chives
  • 2 Tbsp. crushed red pepper
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. Cajun seasoning
  • 1 lb. cooked Louisiana crab claws
  • Lemon wedges


1.) In a small bowl, whisk together olive oil, vinegar, lemon juice, shallot, chives, red pepper, parsley, and Cajun seasoning; set aside 1 cup vinaigrette in a small bowl.

2.) Lightly wash claws, and separate them. Place crab claws in a resealable plastic bag. Pour vinaigrette over claws. Seal and refrigerate for at least 2 hours before serving.

3.) Remove claws from refrigerator 30 minutes before serving. Discard excess marinade from claws, and serve with lemon wedges and reserved vinaigrette.