Ingredients
- 3 lbs. cooked crab claws
- 1 cup minced scallions (green onions)
- 1/2 cup chopped parsley
- 2 celery ribs, chopped
- 3 garlic cloves, crushed
- 1 cup olive oil
- 1/2 cup tarragon vinegar
- 3 tbsp. lemon juice
- 1 tbsp. Worcestershire sauce
- dash of Tabasco
- salt and freshly ground black pepper, to taste
Directions
Buy baby crab fingers from fish market. If they are frozen, let them defrost and wash and drain well before using.
Heat remaining ingredients in a saucepan; add seasoning to taste. Pour over the crab. Cover and refrigerate overnight.
Remove from refrigerator 1 hour before serving. Drain off sauce. Serve crab claws with buttered black bread. Super as cocktail fare.
Makes 6 portions as a first course or 24 portions for cocktail buffet.
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Submitted 6/13/05.
Source: The Silver Palate Cookbook
Submitted By: Rebecca
pinkwind@ix.netcom.com
Spicy Crab Claws