Marinated Louisiana Crab Claws | Louisiana Kitchen & Culture

Ingredients

• 1 cup olive oil
• 1 tablespoon garlic, finely minced
• 1 teaspoon red pepper flakes
• 1 small jalapeño pepper, seeds discarded, finely slivered
• 1/2 cup tarragon vinegar
• 1 pound crab fingers, cooked
• 1/2 cup parsley, finely minced
• 1 cup small cherry or grape tomatoes, halved
• 3/4 teaspoon black pepper
• 3/4 teaspoon kosher salt