| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizer |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Olive oil |
| 1/4 |
c |
Vinegar |
| 1/3 |
|
Lemon; juice of |
| 1 |
ts |
Salt |
| 4 |
dr |
Tabasco |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
Dijon mustard |
| 1 |
tb |
Capers; mashed and drained |
| 1/4 |
c |
Finely chopped green onions |
| 1/4 |
c |
Finely chopped celery |
| 1 |
tb |
Chopped parsley |
| 6 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Thyme |
| 1 |
cn |
(15-oz) crab fingers -or- |
| 2 |
cn |
(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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