|
|||||||
|
1 cup olive oil
1 cup red wine vinegar 2 large garlic cloves, minced 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup chopped parsley, leaves 1/4 cup chopped fresh tarragon 1/2 pound cooked lump or back fin crabmeat 1/2 pound cooked special crabmeat 6 cups mixed greens 4 to 6 lemon wedges In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon. Add the crab and place in the refrigerator. Toss every hour for 4 hours. Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.
|
|||||||
|
||||
