Combine all the ingredients except the crab claws in a large nonreactive bowl, and whisk to mix well.
Add the crab claws and toss to coat. Cover, and refrigerate for at least 6 hours or as long as overnight.
Serve chilled or at cool room temperature in individual serving bowls or allow guests to serve themselves from a large bowl.
"Farm to Fork: Cooking Local, Cooking Fresh" by Emeril Lagasse (c) Harper Studio Publisher 2010. Copyright MSLO, Inc., all rights reserved.