Marinated Crab Salad

• 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
• 1/2 pound cooked lump or back fin crabmeat
• 1/2 pound cooked special crabmeat
• 6 cups mixed greens
• 4 to 6 lemon wedges

1. In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and tarragon.
2. Add the crab and place in the refrigerator.
3. Toss every hour for 4 hours.
4. Serve on a bed of mixed greens and squeeze a lemon wedge over right before eating.

olive oil, red wine vinegar, garlic, salt, freshly ground black pepper, parsley, tarragon, crabmeat, crabmeat, mixed greens, lemon wedges

Taken from www.foodnetwork.com/recipes/alton-brown/marinated-crab-salad-recipe.html (may not work)