Marinated Blue Crab Claws
Vicki McCain
Kitchenique Cooking School Director

1 lb Crab Claws, picked over

For Marinade:

1/2 Cup Lemon Grapeseed Oil or Extra Virgin Olive Oil
1/4 Cup Light Vinegar - like Champagne or White Wine Vinegar
1/4 Cup Fresh Lemon Juice - l large Lemon
3 - 4 Green Onions
3 - 4 Cloves Garlic
1 large Stalk of Celery
1/4 Red Bell Pepper
1 Cup Flat Leaf Parsley
3 - 4 Dashes Worcestershire Sauce
1 Tsp Thyme in Oil, or dried - 3 Tsp fresh
1 Tsp Basil in Oil, or dried - 3 Tsp fresh
3 Tsp Prepared Horseradish

Seasoning:
1 Tsp each Sea Salt and White Pepper
Louisiana Hot Sauce, to taste

Garnish:
Lemon, Parsley, and Paprika

In a food processor combine all marinade ingredients except olive oil and seasonings. Puree. Add seasonings to taste.

In a stainless or glass bowl toss crab claws in marinade, cover and refrigerate overnight. Gently toss occasionally.

To Serve - Remove marinating claws, toss and set out for about 20 minutes. V-cut one lemon and place half in center of 12" - 15" round serving tray or platter. Using a zester/stripper or paring knife, cut strips out of a whole lemon then slice the lemon into very thin slilces. Rim the outside of the platter with lemon slices and sprinkle with minced parsley and paprika.

Gently place crab claws in a circle, claws out, inside lemon ring. Place another ring of claws inside the first - continue toward the center using all the claws in a "Sunburst" design. Pour remaining marinade over the crab claws and garnish lightly with minced parsley.