Published on Louisiana Kitchen & Culture (http://louisiana.kitchenandculture.com)

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West Indies Salad

Salad

Makes 4 Servings

Recipe  Excerpted from Screen Doors and Sweet Tea by Martha Hall Foose

Ingredients: 
  • 1 pound jumbo lump Gulf crabmeat, picked over
  • 1 small white onion, finely chopped
  • 1/2 cup soybean oil
  • 1/3 cup cider vinegar
  • salt and freshly ground black pepper
  • cayenne pepper to taste

West Indies Salad

West Indies Salad 
Method: 

Layer crabmeat and onion in a glass bowl. Drizzle with oil, vinegar and 1/4 cup cold water.
Season with salt, pepper and cayenne. Cover and refrigerate for at least 24 hours.

Serve, Toss lightly and adjust seasonings.

 

Source URL (modified on Apr 3, 2019):http://louisiana.kitchenandculture.com/recipes/west-indies-salad