West Indies Salad

Southern Living
This recipe is worth the splurge. It makes a great appetizer for the Drennens' lighter meal, but you can double it for larger main-dish servings too. Saltiness varies with crabmeat and other seafood, so adjust the amount of salt to suit your taste.
Makes 3 1/2 cups


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1 pound lump crabmeat, picked
1 medium-size sweet onion, diced
1/2 cup vegetable oil
1/3 cup cider vinegar
1/2 cup ice cubes
3/4 teaspoon salt
1/2 teaspoon pepper
Assorted crackers
Garnish: fresh chopped parsley


Prep: 15 Minutes
Chill: 8 Hours

1. Toss together first 7 ingredients gently. Cover and chill at least 8 hours or up to 48 hours. Serve with assorted crackers, and garnish, if desired.

Created date

June 2006