West Indies Salad

Photo: DavidHVandal

Nestled between the Caribbean Sea and the Atlantic Waters comes a delightful and delicate catch of flavors from the French West Indies soft breezy shores. It serves as a salad on a boat of lettuce, or a refreshing appetizer served with Captain Crackers.

Yield: 8 servings
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  • 1 pound(s) Lump or Jumbo Lump Crab Meat
  • 1/2 cup(s) Salad Oil
  • 1/2 cup(s) Cider Vingar
  • 1 whole(s) Medium Sweet Onion chopped very fine
  • 1 dash(es) Salt and Lemon-Pepper to taste


  1. Combine ingredients and pour over crab meat and fold in until mixed.
  2. Refrigerate covered for several hours.
  3. Serve chilled
October 2011

This recipe is a personal recipe added by DavidHVandal and has not been tested or endorsed by MyRecipes.

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