Marinated Crab Claws Recipe

Name: Marinated Crab Claws
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1/4 cup assorted chopped fresh herb leaves, such as parsley, basil, and tarragon; 1/2 teaspoon chopped garlic; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon sugar; 1/2 cup small diced red onion; 1/2 cup small diced Roma tomatoes; 1 cup drained and thinly sliced canned artichoke hearts packed in water; 16 Kalamata olives, pitted and halved; 1 pound cooked crab claws; 1 recipe toasted croutons, recipe follows; 1 loaf French bread (about 8 inches in diameter and 15 inches long), ends trimmed and cut crosswise into 1/4-inch pieces; 5 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 cup assorted chopped fresh herb leaves, such as parsley, basil, and tarragon
1/2 teaspoon chopped garlic
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/2 cup small diced red onion
1/2 cup small diced Roma tomatoes
1 cup drained and thinly sliced canned artichoke hearts packed in water
16 Kalamata olives, pitted and halved
1 pound cooked crab claws
1 recipe toasted croutons, recipe follows
1 loaf French bread (about 8 inches in diameter and 15 inches long), ends trimmed and cut crosswise into 1/4-inch pieces
5 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1
Combine all of the ingredients except the croutons in a large mixing bowl.
2
Toss to mix well.
3
Cover and chill for at least 4 hours.
4
Serve with the croutons.
5
Preheat the oven to 400 degrees.
6
Line a baking sheet with parchment paper.
7
Arrange the bread slices on the baking sheet and brush them with half of the olive oil, then sprinkle them with 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper.
8
Turn the slices over and brush with the remaining oil.
9
Sprinkle with the remaining salt and pepper.
10
Bake for about 6 minutes, then turn the baking sheet around in the oven to ensure even browning.
11
Bake until the croutons are lightly browned, about 6 more minutes.
12
Remove from the oven and let cool completely before serving.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/4 cup assorted chopped fresh herb leaves, such as parsley, basil, and tarragon, and more.

Yes, Marinated Crab Claws falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marinated Crab Claws

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions