The Story Behind ItMarinated Seafood Salad for Pontchartrain Chiffonade Salad, recipe by Chef Amy Sins of Langlois in New Orleans.
1Combine all ingredients in a plastic container with a tight-fitting lid. Shake vigorously to combine. Divide marinade. Reserve 1/3 for use with crab claws and 2/3 for citrus poached shrimp.
2Marinated Crab Claws
3Place 1 pound cleaned crab claws in a zip-top bag. Pour 1/2 cup marinade into the bag. Marinate the crab claws for 45 minutes.
5Pour 3 cups of the Seafood Salad Marinade over the Citrus-Poached Shrimp. Marinate for 30 minutes.