Marinated Crab Salad

Ingredients

• 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

Directions

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.

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Recipe from the Food network and Alton Brown.