Shelly's Recipe

Tangy Marinated Louisiana Blue Crab Claws

Category: Seafood

Makes 10 to 12 servings

2 pounds cooked crab claws
½ cup chopped green onion
2 (0.7-ounce) envelopes Italian dressing mix
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon lemon zest
¼ cup fresh lemon juice
2 tablespoons low-sodium soy sauce
2 cloves garlic, minced
½ teaspoon crushed red pepper
Garnish: lemon zest

Place crab claws in a large resealable plastic bag. Add green onion, Italian dressing mix, oil, vinegar, lemon zest and juice, soy sauce, garlic, and red pepper. Seal bag, and refrigerate for 4 hours, turning occasionally. Using a slotted spoon, transfer crab claws to a serving dish, discarding marinade. Garnish with lemon zest, if desired. Serve immediately.