We are in the middle of peak season for blue crabs. My two recipes this week will showcase the crustacean two ways. Today, we are using the claws.
1 cup Champagne vinegar
3/4 cup minced shallot
2 tablespoons olive oil
1 tablespoon Creole seasoning
1 teaspoon hot sauce
1/2 teaspoon ground white pepper
2 pounds steamed crab claws, rinsed and cleaned
1/4 cup chopped fresh parsley.
In a large bowl, whisk together vinegar, shallot, oil, Creole seasoning, hot sauce, and white pepper. Stir in crab claws and parsley. Cover and refrigerate for at least 2 hours or up to 4 hours. Garnish with parsley, if desired.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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