| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizer | 6 | Servings | ||
INGREDIENTS
| 3/4 | c | Olive oil |
| 1/4 | c | Vinegar |
| 1/3 | Lemon, juice of | |
| 1 | t | Salt |
| 4 | Tabasco | |
| 1 | T | Worcestershire sauce |
| 1/2 | t | Dijon mustard |
| 1 | T | Capers, mashed and drained |
| 1/4 | c | Finely chopped green onions |
| 1/4 | c | Finely chopped celery |
| 1 | T | Chopped parsley |
| 6 | Cloves garlic, minced | |
| 1/2 | t | Thyme |
| 1 | 15-oz crab fingers -or- | |
| 2 | 6-oz shrimp drained |
INSTRUCTIONS
Mix all ingredients except crab fingers or shrimp. Add crab fingers or shrimp and marinate at least 24 hours in refrigerator. SUSAN FREELING CARR (MRS. PHIL) WASHINGTON, D.C. (REFRIGERATE 24 HOURS) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 252
Calories From Fat: 239
Total Fat: 27.1g
Cholesterol: 0mg
Sodium: 427.6mg
Potassium: 78.6mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: <1g