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  • Writer's pictureTommy Centola

Mignonette-Marinated Crab Claws

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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