Logo

Logo

Search

Tarragon Crab Claws



TARRAGON CRAB CLAWS
Brennan's Steakhouse Recipe

Makes 2 servings

Tarragon Vinaigrette:
1 cup fresh tarragon, chopped
3 ounces shallots, minced
1/2 cup Dijon mustard
1 cup rice wine vinegar
2 tablespoons crushed red pepper
2 quarts of soybean or canola oil (or other neutral tasting oil of choice)
1/4 teaspoon salt

Marinate one pound of crab claws with just enough vinaigrette to evenly coat. Leftover vinaigrette is perfect for salads, on fish, marinating chicken, anything else! Tightly sealed, it will keep in the refrigerator for a couple of weeks. Makes 3 quarts.

No comments:

Post a Comment