West Indies Salad


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

Makes 4 Servings

  • 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 


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.


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<p>There simply isn&#39;t anything better than West Indies Salad.&nbsp; Have been eating it for years!!</p> <p>&nbsp;</p>