Ingredients:

1 pound Jonah Crab Claws Cap Off
6 tablespoons olive oil
2 tablespoons sweet cherry
1/2 teaspoon lemon zest
4 thin slices of lemon
1 garlic clove, minced
2 tablespoons minced chives
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper

Cooking Directions:

Set up a medium size pot with a steamer basket and about an inch of salted water. Place crab claws in the basket. Cover pot. Place over medium high heat so the steam reheats the claws, 4 to 6 minutes once the water boils. Combine remaining ingredients in a non-reactive bowl. When the claws are warm, gently toss them with the marinade. Let sit at room temperature for 20 minutes to cool, then place in the refrigerator for at least 2 hours. Serve cold.