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
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Category : Fish_And_Seafoods

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