Chile-Lime Crab Claws

One of my wife's favorite appetizers are Fried Crab Claws. There a lighter recipe using crab claws.

3 tablespoons cane vinegar

3 tablespoons low-sodium soy sauce

2 tablespoons fish sauce

2 teaspoons lime zest

2 tablespoons fresh lime juice

1 tablespoon honey

2 pounds steamed crab claws, cleaned and rinsed

1/2 cup chopped green onion

1/4 cup fresh chopped cilantro

2 Thai bird chili peppers, halved lengthwise and seeded (serrano peppers are god subs)

1 (1/2-inch) piece peeled fresh ginger, thinly sliced

1 tablespoon minced garlic

1/2 cup extra-

Lime wedges and hot sauce, to serve

In a large bowl, whisk together vinegar, soy sauce, fish sauce, lime zest and juice, and honey. Gently stir in crab claws, green onion, cilantro, chiles, ginger, and garlic. Let stand for 5 minutes. Gently stir in oil. Cover and refrigerate for 2 hours or up to 4 hours. Serve with lime wedges and hot sauce.

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