Marinated Crab Claw Cocktail

Name: Marinated Crab Claw Cocktail
Yield: serves 12 as an appetizer
Ingredients: 1 medium yellow onion, halved crosswise and thinly sliced; 1 red or yellow bell pepper, cored, seeded, and thinly sliced; 1 green bell pepper, cored, seeded, and thinly sliced; 6 medium cloves garlic, minced (about 2 tablespoons); 1/4 cup freshly squeezed lemon juice (about 2 medium lemons); 1/4 cup red wine vinegar; 1/2 teaspoon dried oregano, or 2 teaspoons fresh, chopped; 1 cup extra-virgin olive oil; 1 teaspoon kosher salt; 1 teaspoon seafood seasoning (such as Paul Prudhomme’s Seafood Magic); 2 (16-ounce) cans pasteurized blue crabmeat fingers; Toasted or plain sourdough baguette slices, for serving (optional)

December 14, 2011

As a kid, I loved the crab claw cocktail at Don’s Seafood and Steakhouse in Beaumont, Texas. My take on this childhood favorite seems so right for a Gulf Coast party: It’s easy to make ahead, is light and refreshing, and highlights the glorious blue crab that inhabits the Gulf Coast. Finding fresh crab claws can be tough if you are not at the beach during crab season, but they’re available canned, and they taste almost as good as fresh. Make sure you are getting the meat with the little claw attached, so they can be plucked out of the marinade and eaten. Here in Texas they’re called crab meat fingers.

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