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
  1. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chile-lime-crab-claws/