Marinated Crab Fingers Ingredients: 1/3 cup safflower oil 1/4 cup vinegar 1 tablespoon lemon juice 2 large cloves garlic, pressed 2 green onions, sliced 2 tablspoons Worcestershire sauce 1/4 cup chopped parsley 1 tablespoon white wine 1/2 teaspoon sugar 1 pound fresh crab fingers Directions: Combine all ingredients except crab fingers in a bowl, mixing well. Pour dressing over crab fingers in a shallow two quart dish. Cover with plastic wrap and refrigerate overnight. Turn crab fingers several times to keep completely covered. Serve with some of the dressing poured over them. Yield: 6 to 8 servings.Make ahead and serve with ease the next day. Nutritional Information Per Serving: (With Marinade Dressing) Calories 78 Cholesterol (mg) 9 mg Fat (g) 7.0 % Calories from Fat 80.6% (Without Marinade Dressing) Calories 15 Cholesterol (mg) 9 Fat (g) 0.9 % Calories from Fat 50.4% Source: Clegg, Holly, Trim & Terrific Louisian Kitchen, Southern Cuisine, Copyright 1993 by Holly Clegg back to list of recipes