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
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.