Salat mit mariniertem Krebsfleisch

Zutaten

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh tarragon
• 8 ounces cooked lump crabmeat
• 8 ounces cooked special crabmeat
• 6 cups mixed greens
• 4 to 6 lemon wedges

Zubereitung

1. 1

   In a large 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.

2. 2

   Serve on a bed of mixed greens with a lemon wedge. Squeeze the lemon wedge over the salad just before eating.