Jonah Claws with Sherry (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Ingredients:
2 pounds jonah crab claws |
2 cups dry sherry |
1 cup olive oil |
4 cloves garlic, minced |
1 lemon, zested and then sliced |
mignonette, recipe follows |
lemon wedges, for serving |
Directions:
1. Bring a medium pot of water, with a steamer insert, to a boil. Steam claws for 10 minutes or until crab is cooked through.
2. Meanwhile, in a large glass bowl, combine sherry, olive oil, garlic, and lemon zest and slices. When crab is cooked, add to marinade and toss to coat. Serve warm or chilled, with mignonette for dipping and lemon wedges on the side.
3. Mignonette:
4. 2 shallots, minced
5. 2 tablespoons rice wine vinegar
6. Salt and freshly ground black pepper
7. 1 teaspoon fresh lemon juice
8. 1 tablespoon extra-virgin olive oil
9. Whisk all ingredients in a small bowl. Serve on the side for dipping.
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