Ernest’s Marinade for Crab Claws, RRR 2, pg 168
- 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 tablespoons salt
- 1 tablespoon 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. This marinade is also excellent for boiled shrimp.
This is a great appetizer for the holidays coming up! Here are some more pictures below.