Louisiana crabs are at their best in the warm months of summer and fall when they start running in our marshes, bayous, and inlets. Crab claws are a favorite preparation in south Louisiana, and it only takes a bit of marinade to turn them into an extraordinary dish. These crab claws are marinated in mignonette sauce, a classic condiment made with minced shallots, cracked black pepper (we opted for white pepper in this version), and vinegar. Usually served with raw oysters, acidic mignonette complements the delicate flavor of the crabmeat and transforms this dish into an instant crowd-pleaser.
Mignonette-Marinated Crab Claws
Makes 10 to 12 servings
Ingredients
- 1 cup Champagne vinegar
- ¾ cup minced shallot
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon hot sauce
- ½ teaspoon ground white pepper
- 2 pounds steamed crab claws, rinsed and cleaned
- ¼ cup chopped fresh parsley
- Garnish: fresh parsley
Instructions
- In a large bowl, whisk together vinegar, shallot, oil, Cajun 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.
