Crab finger or shrimp marinade
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Olive oil |
| ¼ | cup | Vinegar |
| ⅓ | Lemon; juice of | |
| 1 | teaspoon | Salt |
| 4 | drops | Tabasco |
| 1 | tablespoon | Worcestershire sauce |
| ½ | teaspoon | Dijon mustard |
| 1 | tablespoon | Capers; mashed and drained |
| ¼ | cup | Finely chopped green onions |
| ¼ | cup | Finely chopped celery |
| 1 | tablespoon | Chopped parsley |
| 6 | Cloves garlic; minced | |
| ½ | teaspoon | Thyme |
| 1 | can | (15-oz) crab fingers -or- |
| 2 | cans | (6-oz) shrimp; drained |
Directions
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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .