Bayley’s West Indies Salad

Ah, crabmeat in a salad…nothing more southern than that…or West Indian apparently. This is really a lovely cooling salad. It is way retro in that it is a layered salad…toss it tableside for drama!

1 pound fresh lump crab meat
1 medium onion, chopped fine
4 ounces Wesson oil (really any light salad or olive oil will work fine)
3 ounces cider vinegar
4 ounces ice water
Salt and pepper to taste

Divide chopped onion in half and spread one-half over the bottom of a large mixing bowl. Place the crab meat over this. Then spread the balance of onion on top of this. Salt and pepper to taste. Pour over all in this order: the oil, vinegar and lastly the ice water. Cover and place in refrigerator to marinate from two to 12 hours.  When ready to serve, toss lightly but do not stir.

Comments

  1. Anything with crab = YUM

  2. I made a crab salad recipe recently that had vinegar in it…half the diners liked it & half very distinctly disliked it. I am going to try this recipe.

  3. Good luck, too many people get stuck in the crab/mayo combo.

  4. Yes, there was mayo in the salad that I tried before.

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