Ernest's Orleans Marinated Crab Claws

Ingredients

• 1 cup chopped green onions, tops and bottoms
• 1 cup chopped celery, leaves and stalk
• 4 pods garlic, chopped
• 1 cup chopped parsley
• 2 cups Spanish olive oil
• 2 cups tarragon vinegar
• Juice of 6 lemons
• 2 tablespoons salt
• 1 tablespoon pepper

Instructions

1. Chop first four ingredients as fine as possible with French knife.
2. Add remaining ingredients and mix well. Let stand at room temperature for 48 hours.
3. Marinate crab claws for 30 minutes before serving.

Notes

This marinade is also excellent for boiled shrimp.

Attribution

Recipe from Ernest's, Shreveport, Louisiana

Source: Jr. League of Baton Rouge cookbook River Roads