Keltin
02-18-2009, 06:15 PM
You may noticed in some of my other recipes I’m a vinegar nut. I love the taste of it! Here’s a favorite crab salad that I learned to make way back in my teenage years when I worked at a local seafood restaurant.
This is a great side dish to a seafood type meal. Typically, a serving portion is SMALL - about 1 heaping tablespoon per person.
West Indies Salad
Ingredients
1 can (6.5oz) lump crab meat
1/4 Apple Cider Vinegar
1/4 Vegetable Oil
1/4 finely diced onion
Procedure
Make sure to use lump crab. Cheaper crab meat is not as good for this!
Drain the crab meat. In a medium sized Tupperware bowl (one with a lid), add the oil and vinegar and whisk until blended. Add onion and crab and mix thoroughly. Seal the bowl tightly and allow this to rest in the fridge overnight before serving. Stir well prior to serving.
Notes
While you can eat this immediately, it only gets better in flavor after it has rested overnight.
This is a great side dish to a seafood type meal. Typically, a serving portion is SMALL - about 1 heaping tablespoon per person.
West Indies Salad
Ingredients
1 can (6.5oz) lump crab meat
1/4 Apple Cider Vinegar
1/4 Vegetable Oil
1/4 finely diced onion
Procedure
Make sure to use lump crab. Cheaper crab meat is not as good for this!
Drain the crab meat. In a medium sized Tupperware bowl (one with a lid), add the oil and vinegar and whisk until blended. Add onion and crab and mix thoroughly. Seal the bowl tightly and allow this to rest in the fridge overnight before serving. Stir well prior to serving.
Notes
While you can eat this immediately, it only gets better in flavor after it has rested overnight.