1 pint crab claws, drained
½ cup chopped green onions
½ cup chopped fresh parsley
1 clove garlic, minced
1/3 cup olive oil
1/3 cup citrus Champagne vinegar (may use white vinegar)
¼ cup fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco Sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ red onion, thinly sliced
1 (3.5-ounce) jar capers, rinsed and drained
1 (8.5-ounce) jar caper berries, drained
1 lemon, thinly sliced
In a medium-size glass bowl, place crab claws, then add remaining ingredients and stir gently. Refrigerate for several hours, tossing occasionally. Check seasonings, and serve cold with cocktail forks or toothpicks. Yield: 6 appetizer servings
