Marinated Crab Claws are one of the ultimate Louisiana summer starters. They’re easy to prepare, can be set up ahead of time, and, perhaps best of all, have a sense of simple luxury to them. This version is easy and adds a delightfully sweet and spicy flavor profile to the tender morsels.
Chile-Lime Crab Claws
Makes 4 to 6 servings
Ingredients
- 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
- ½ cup chopped green onion
- ¼ cup chopped fresh cilantro
- 2 Thai bird chile peppers, halved lengthwise and seeded
- 1 (½-inch) piece peeled fresh ginger, thinly sliced
- 1 tablespoon minced garlic
- ½ cup extra-virgin olive oil
- Lime wedges and hot sauce, to serve
Instructions
- 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.
Notes
*We used Steen’s Cane Vinegar.
