1/2 cup balsamic vinegar
1/4 cup Worcestershire sauce
2 Tbs olive oil
1/4 cup lemon juice
2 Tbs minced garlic
1/2 tsp pepper
1 tsp dried basil leaves
1 tsp sugar

2 lbs crab fingers

In large bowl, mix vinegar, Worcestershire sauce, olive oil, lemon juice, garlic, pepper, basil & sugar. Add crab fingers. Refrigerate for several hours or overnight. Lay the mixture on lettuce leaf to serve.