|Crab: Buying, Cooking, Cracking|
|by Jennifer Jeffrey|
There's something about crab that makes any dish decadent-- whether in a rustic, weeknight pasta or atop a cocktail party hors d'oeuvre.
Tip: Try crab claws for more results.
1 - 5 of 5 for marinated crab claws
Marinate fresh or frozen, precooked crab claws or shrimp in the marinade put in the refrigerator overnight. A super tasty hors d'oeuvre !
In container with cover (Tupperware is good) pour dressing over crab claws, cover and refrigerate several hours or overnight.
Pour dressing over crab claws (in casserole dish). Add olives and peppers to taste. Refrigerate overnight (with dish covered). Enjoy!
Blend together all ingredients and put in "ice-a-box" for 2-4 hours. Serve cold with crackers or Melba toast.
Break cleaned, boiled crabs in half; crush claws. Par-boil peppers ... juices well. Serve with toasted French bread. You'll need plenty of napkins or towels.
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