Recipe courtesy of Alton Brown
Show: Good Eats
4 hr 20 min
20 min
4 hr
4 to 6 servings


  • 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.

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