Oct 152010

still don’t advocate the jar stuff but here goes

5 lb can of pasteurized crab claws
1 6oz jar of basil pesto
1 c extra virgin o.o.
4 cloves garlic minced
2 green onions thinly sliced
4 T minced parsley
2 T capers
2 T crushed red pepper flakes
juice of 2 lemons
salt to taste

Mix everything together and chill in covered non metallic container over night. The marinade will cook the claws. Serve with french bread slices to soak up the juices.

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