Ingredients:
- 3 lbs. cooked crab claws
- 1 cup minced scallions (green onions)
- 1/2 cup chopped parsley
- 2 celery ribs, chopped
- 3 garlic cloves, crushed
- 1 cup olive oil
- 1/2 cup tarragon vinegar
- 3 tbsp. lemon juice
- 1 tbsp. Worcestershire sauce
- dash of Tabasco
- salt and freshly ground black pepper, to taste
Directions:
Buy baby crab fingers from fish market. If they are frozen, let them defrost and wash and drain well before using.
Heat remaining ingredients in a saucepan; add seasoning to taste. Pour over the crab. Cover and refrigerate overnight.Remove from refrigerator 1 hour before serving. Drain off sauce. Serve crab claws with buttered black bread. Super as cocktail fare.
Makes 6 portions as a first course or 24 portions for cocktail buffet.
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