(Lee)

1 cup chopped green onions, tops and bottoms
1 cup chopped celery, leaves and stalks
4 cloves garlic, chopped finely
2 cups extra virgin olive oil
2 cups tarragon vinegar
juice of 6 lemons
2 Tbsps. salt
1 Tbsp. pepper
½ gallon crab claws*

Chop 1st 4 ingredients as fine as possible.  Add remaining ingredients and mix well.  Let stand at room temperature for 48 hours.  Marinate crab claws 30 minutes before serving.  This marinade is also excellent for boiled shrimp.