Marinated Crawfish

You’ll Need:
1-1/4 cups olive oil
3/4 cup cider or wine vinegar

2-1/2 Tablespoons capers
1 to 2 Tablespoons chopped fresh parsley
2-1/2 teaspoons celery seeds
1-1/2 teaspoons salt
1/2 teaspoon pepper
Tabasco sauce to taste

3 pounds Louisiana crawfish tails
3 or 4 green onions, chopped
1 small red onion, thinly sliced
Thinly sliced lemons

Procedures : Whisk the olive oil, vinegar, undrained capers, parsley, celery seeds, salt, pepper and Tabasco sauce in a large bowl. Add the crawfish tails, green onions, red onion slices and sliced lemons and mix well. Marinate, covered, in the refrigerator for 1 to 10 hours, stirring occasionally.
Serve as an appetizer with wooden picks, or spoon the crawfish mixture over a bed of shredded lettuce and serve as a salad. Great recipe for leftover crawfish.

SERVES: 6 – 8