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Started By
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Marinated Crab Claws Recipe?
Posted on 12/6/19 at 12:53 pm
Posted on 12/6/19 at 12:53 pm
I was surprised to see very few recipes posted in the past. The only one I found was this one that is claimed to be the recipe for ones made at a restaurant called Ernest's in Shreveport.
It doesn't say how many crab claws used or how they were actually cooked...and 48 hours? Really?
Anyone have a recipe they want to share.
quote:
INGREDIENTS
1 cup chopped green onions, tops and bottoms
1 cup chopped celery, leaves and stalk
4 pods garlic, chopped
1 cup chopped parsley
2 cups Spanish Olive Oil
2 cups Tarragon vinegar
Juice of 6 lemons
2 Tblsps salt
1 Tblsps coarse black pepper
Chop first four ingredients as fine as possible with French knife. Add remaining ingredients and mix well. Let stand at room temperature for 48 hours. Marinate crab claws for 30 minutes before serving.
It doesn't say how many crab claws used or how they were actually cooked...and 48 hours? Really?
Anyone have a recipe they want to share.
This post was edited on 12/6/19 at 12:54 pm
6
Posted on 12/6/19 at 1:34 pm to SUB
I made some using the West Indies Salad recipe over the summer and they were delicious. I use sweet onion when I make it. I let the claws sit in it overnight. These are simple flavors and may not be what you are looking for, but we all enjoyed the flavor. We like West Indies salad a lot, though.
LINK
LINK
Posted on 12/6/19 at 1:36 pm to Gris Gris
I'm looking more for a traditional cajun marinade for the claws.
I don't think I've ever had a West Indies Salad but it does sound good. Thanks for sharing.
I don't think I've ever had a West Indies Salad but it does sound good. Thanks for sharing.
Posted on 12/6/19 at 1:49 pm to SUB
Old threads show people praising the Ernest's recipe, so that might be the way to go.
Posted on 12/6/19 at 2:06 pm to LouisianaLady
I may go with it then.
This post was edited on 12/6/19 at 2:09 pm
Posted on 12/6/19 at 2:13 pm to SUB
Sal and Judy's crab claws are soooo good
Posted on 12/6/19 at 3:06 pm to SUB
I do something pretty similar to that recipe for a pound of purchased pre-cooked claws. I don't really measure or work off a recipe, though, but the ingredients pretty much match what I'll typically use. I'll sometimes thrown in a few other things like chopped green olives or chopped red bell pepper because it's an easy dish to riff on.
Get you some Tiger Sauce, though, and shake a healthy dose of that in the marinade mixture as well. Puts it over the top no matter what other ingredients you have.
Get you some Tiger Sauce, though, and shake a healthy dose of that in the marinade mixture as well. Puts it over the top no matter what other ingredients you have.
Posted on 12/6/19 at 4:11 pm to SUB
Look up the Mike Anderson’s recipe. It’s pretty good
Posted on 12/6/19 at 4:13 pm to LouisianaLady
Ernest's crab claws are heaven.
Posted on 12/11/19 at 11:45 am to SUB
I've had this recipe for years, and always get compliments when I make it.
The night before you want to serve them, or the morning of, put the claws in the marinade, and the vinegar and lemon juice is what cooks them.
They are wonderful served cold, room temp, or put in a casserole dish and served warm.
ETA: I usually do about a 1/1.5 pounds of crab claws per recipe.
The night before you want to serve them, or the morning of, put the claws in the marinade, and the vinegar and lemon juice is what cooks them.
They are wonderful served cold, room temp, or put in a casserole dish and served warm.
ETA: I usually do about a 1/1.5 pounds of crab claws per recipe.
This post was edited on 12/11/19 at 11:47 am
Posted on 12/11/19 at 11:48 am to Gris Gris
quote:We have it every holiday, birthday, anniversary etc
We like West Indies salad a lot, though
Posted on 12/11/19 at 11:55 am to Norla
quote:
I've had this recipe for years, and always get compliments when I make it.
Can you share it with us or do you not have access to it at the moment?
Posted on 12/11/19 at 11:59 am to Powerman
It's the recipe shown in the original post.
Posted on 12/11/19 at 12:02 pm to Norla
quote:
It's the recipe shown in the original post.
Oh the way you said it I thought you were alluding to a different recipe
Posted on 12/11/19 at 12:12 pm to Norla
quote:
and the vinegar and lemon juice is what cooks them.
Are you using raw crab claws or the boiled and shelled crab fingers?
Posted on 12/12/19 at 5:57 pm to Gris Gris
Raw, shelled crab fingers
Posted on 12/12/19 at 7:12 pm to SUB
quote:
I may go with it then.
Go with it. I got it from R2R years ago and I've used it many times. It is great.
Posted on 12/13/19 at 7:46 am to SUB
Farmer's Seafood in Shreveport sells a marinade similar to Ernest's. They usually have the cooked and shelled claws "fresh" in foam containers or pasteurized in cans.
Any way you do it, I recommend putting the marinade on the claws for a few hours, not just 30 minutes like the posted recipe suggests. It makes a big difference to me if they have time to truly marinate and soak up some flavors. Sometimes the canned ones have an odd metallic taste that I am sensitive to, but a long marinade gets rid of it.
Any way you do it, I recommend putting the marinade on the claws for a few hours, not just 30 minutes like the posted recipe suggests. It makes a big difference to me if they have time to truly marinate and soak up some flavors. Sometimes the canned ones have an odd metallic taste that I am sensitive to, but a long marinade gets rid of it.
Posted on 12/13/19 at 8:01 am to Norla
quote:
Raw, shelled crab fingers
There is no such thing. For the crab to be shelled, it is first cooked. Peeled crab claws, or any peeled crab meat, is ready to eat. It does not require additional cooking to be edible.
You are not cooking the claws with your lemon juice mixture, you’re just marinating them for flavor.
Posted on 12/13/19 at 9:45 am to hungryone
I was about to say.. how do you remove shell from a crab raw?
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