West Indies Salad
Recipe Excerpted from Screen Doors and Sweet Tea by Martha Hall Foose
Makes 4 Servings
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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