Truffled Crab Claws Recipe
chilled Louisiana blue crab, truffle vinaigrette, baguette
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Truffle Vinaigrette
In a small bowl, whisk together the truffle oil, white wine vinegar, Dijon mustard, shallots, salt, and black pepper until well combined.
- 2
Combine Crab and Vinaigrette
In a large bowl, gently toss the chilled Louisiana blue crab claws with the truffle vinaigrette. Ensure that the crab is evenly coated.
- 3
Chill
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- 4
Serve
Remove the crab from the refrigerator, sprinkle with fresh parsley, and serve with sliced baguette on the side.
