Crab West Indies Salad Recipe - Cooking Index
Crab West Indies Salad Recipe - Cooking Index
I like to serve this on top of a thick slice of Creole tomato. I also serve a creole mayonnaise to go on top.
Type: Fish, Shellfish| 1 lb | 454g / 16oz | Jumbo lump crabmeat |
| 1 lb | 454g / 16oz | Onion (Vidalia, if in season) - chopped (medium) |
| Celery seed - to taste | ||
| Capers - to taste | ||
| Bay leaves - to taste | ||
| 6 oz | 170g | Cider vinegar |
| 3 oz | 85g | Wesson oil |
| 4 oz | 113g | Ice water |
Layer crab and onions, sprinkle each layer with celery seed and capers, and toss in a few bay leaves (2 or 3) in each layer. You can add salt and white pepper if you like, I rarely do.
Mix vinegar, oil, and water and pour over crabmeat mixture. Refrigerate overnight.
This recipe yields ?? servings.
Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm
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