Crack the claws and remove the outer shell leaving meat attached to one side of the claw. Combine vinegar, oil, sugar, salt and garlic; mix until sugar and salt are dissolved. Pour over crab claws; cover. Marinate in refrigerator at least 2 hours. Drain. Serve on a bed of salad greens as an appetizer.

Yield
4 servings

Nutritional Value Per Serving
Calories 140, Calories From Fat 80, Total Fat 9g, Saturated Fat 1.5g, Trans Fatty Acid 0g, Cholesterol 20mg, Total Carbohydrate 8g, Protein 7g, Omega-3 Fatty Acid 0g