Spicy Crab Claws

Name: Spicy Crab Claws
Yield: 6 portions as a first course or 24 portions for cocktail buffet
Ingredients: Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; Buttered pumpernickel, for serving; 1 cup olive oil; 3 garlic cloves, crushed; 3 tablespoons fresh lemon juice; ½ cup tarragon vinegar; Dash of Tabasco; 1 tablespoon Worcestershire sauce; ½ cup chopped fresh Italian (flat-leaf) parsley; 2 celery ribs, chopped; 3 pounds cooked crab claw meat; 1 cup minced well-rinsed scallions (green onions); 1 cup minced well-rinsed scallions (green onions)

Preparation info

6
portions as a first course

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

For this recipe, buy crab fingers from the fish market. If they are frozen, let them defrost and wash and drain them well before using.

Ingredients

3 pounds cooked crab claw meat
1 cup minced well-rinsed scallions (green onions)

Starter
Gluten-free
Spicy

Method

Place all the ingredients except the crab, salt, and pepper in a saucepan and heat to blend over low heat. Add salt and pepper. Pour the sauce over the crab. Cover and refrigerate overnight.
Remove from the refrigerator 1 hour before serving. Drain off the sauce. Serve the crab claws with buttered pumpernickel. Super as cocktail fare.