2019-07-01_Louisiana_Cookin

LIGHT & FRESH

LOUISIANACRABSareattheirbest

inthewarmmonthsofsummerandfall

whentheystartrunninginourmarshes,

bayous,andinlets.Crabclawsarea favorite

preparationinsouthLouisiana,andit only

takesa bitofmarinadetoturntheminto

anextraordinarydish.Thesecrabclawsare

marinatedinmignonettesauce,a classic

condimentmadewithmincedshallots,

crackedblackpepper(weoptedforwhite

pepperinthisversion),andvinegar.Usually

servedwithrawoysters,acidicmignonette

complementsthedelicateflavorofthe

crabmeatandtransformsthisdishintoan

instantcrowd-pleaser.

21 louisianacookin.com

MIGNONETTE-MARINATEDMIGNONETTE-MARINATED

CRABCRAB CLAWSCLAWS

MAKES 10 TO 12 SERVINGS

Traditionally a companion for oysters on the half

shell, mignonette makes an excellent marinade

for Gulf crab claws.

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

1. 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.
   

COOL CLAWS