Crab Claw Appetizers Recipes

CRAB CLAW SCAMPI

Crab Claw Scampi image

Seafood Lover's finger food!! One time I took a full pan to a potluck function & they where gone! Later the guilty parties (4 people)admitted that they tasted only 1 claw. But, kept sneaking back (several times)catching one another claw stealing then the next thing they notice.....the pan was "EMPTY"! WTH?

Provided by Detoncia Wilkinson

Time 25m

Number Of Ingredients 7

Ingredients

1 lb crab claws
3/4 stick butter, sliced
3 clove garlic
1/2 c extra virgin olive oil
1 Tbsp chopped parsley
2 Tbsp white wine, dry
sea salt & pepper to taste

Steps:

1. Rinse & drain Crab Claws,place evenly in pan(use a foil pan for easy disposal).
2. Drizzle olive oil & wine over claws, then add sea salt & pepper, garlic, parsley. Slice butter & place sparingly over claws. Cover with foil to seal in flavor. Put in oven for 15-20 minutes.

MARINATED CRAB CLAWS

Marinated Crab Claws image

Provided by Emeril Lagasse

Categories appetizer

Time 26m

Yield 6 to 8 appetizer portions

Number Of Ingredients 16

Ingredients

1/4 cup chopped green onions
2 tablespoons minced shallots
2 tablespoons minced celery
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon chopped fresh oregano
1/4 cup pimento-stuffed green olives, sliced thinly
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1 pound cooked blue crab claws, outer shells removed from claw meat
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice

Steps:

In a large, glass bowl, combine all the ingredients except the crab claws and whisk to mix well. Add the crab claws and toss to coat. Cover and refrigerate at least 6 hours or overnight.
Serve chilled.

CRAB CLAW APPETIZERS

Crab Claw Appetizers image

Make and share this Crab Claw Appetizers recipe from Food.com.

Provided by Diana Adcock

Categories Crab

Time 25m

Yield 7 serving(s)

Number Of Ingredients 14

Ingredients

1 egg white
6 green onions (, green and all)
2 teaspoons cornstarch
1/4 teaspoon pepper
1/2 teaspoon sesame oil
1 teaspoon fresh, grated ginger
1 teaspoon sherry wine (optional)
1/4 lb boneless sole fillet
1/4 lb crabmeat, picked over
14 crab claws, cooked with pincers intact,shell cut away to expose meat
vegetable oil
4 teaspoons lime juice
4 teaspoons soy sauce
1 jalapeno

Steps:

In a food processor whirl egg white, onion, sherry, ginger, sesame oil and fish and puree until smooth.
Spoon into a bowl and add the crab.
With a spoon spread an equal portion of puree over the meat on each claw.
Set aside.
Pour oil in pan, around 2 inches deep and heat to medium high, 3 or 4 at a time, cook to golden brown, around 4 or 5 minutes.
Drain on paper towels.
Serve when you can handle pincers, or chill overnight and reheat in oven.
Whisk together lime, soy sauce and jalapeno to dip claws in.

Nutrition Facts : Calories 41.7, Fat 0.8, SaturatedFat 0.1, Cholesterol 14.1, Sodium 385.1, Carbohydrate 2.5, Fiber 0.5, Sugar 0.5, Protein 6.2

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