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Crab Salad
Nb persons: 0
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Preparation time:
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Source: Alton Brown/Food Network
| 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 pound | crab meat canned |
| 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.
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