total 1 day
|5 lbs. ||cooked crab fingers with shell still on|
|2 oz. ||red wine vinegar|
|2 oz. ||olive oil|
|Black pepper to taste|
|Ground red pepper to taste|
|Salt to taste|
|Hot sauce to taste|
|Worcestershire sauce to taste|
|1 bunch ||fresh parsley chopped|
|6 cloves ||fresh garlic crushed|
|2 ||carrots, thinly sliced|
|4 stalks ||celery, thinly sliced|
|1 ||lg. red onion, thinly sliced|
|1 cup ||vegetable oil|
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Mix all of the ingredients for the marinade and let set at room temperature for 10 minutes so the flavors blend.
Add the crab fingers and toss to blend with the marinade. Cover and chill for 24 hours. Try to toss at least twice while chilling.
Drain off the marinade and discard. Serve the crab fingers over crushed ice with lemon wedges on the side.
This dish can be used as an appetizer or a main dish. And you can make it as hot or mild as you like.
I made them last year for our labor day cook-out and they were gone in a New York minute.
Note: Have plenty of napkins on hand and plenty of cold beer.