Marinated Crab Fingers

• 5 lb. cooked crab fingers with shell still on
• 2 oz. red wine vinegar
• 2 oz. olive oil
• Black pepper to taste
• Ground red pepper to taste
• Salt to taste
• Hot sauce to taste
• Worcestershire sauce to taste
• 1 bunch fresh parsley chopped
• 6 cloves fresh garlic crushed
• 2 carrots, thinly sliced
• 4 stalks celery, thinly sliced
• 1 lg. red onion, thinly sliced
• 1 cup vegetable oil

1. Mix all of the ingredients for the marinade and let set at room temperature for 10 minutes so the flavors blend.
2. Add the crab fingers and toss to blend with the marinade.
3. Cover and chill for 24 hours.
4. Try to toss at least twice while chilling.
5. Drain off the marinade and discard.
6. Serve the crab fingers over crushed ice with lemon wedges on the side.

still, red wine vinegar, olive oil, black pepper, ground red pepper, salt, worcestershire sauce, parsley, garlic, carrots, stalks celery, red onion, vegetable oil

Taken from www.foodgeeks.com/recipes/19496 (may not work)