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West Indies Crab Salad

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 11 mins
Chill time 2 hrs
Yield Makes 3 cups

Ingredients

  • 1 pound jumbo lump crab, drained and picked
  • 1 sweet onion, finely chopped
  • 1/2 cup vegetable oil
  • 1/2 cup cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh flat-leaf parsley leaves
  • Avocado slices

How to Make It

  1. Combine first 7 ingredients in a large bowl, stirring gently. Cover and chill at least 2 hours. Top avocado slices with crab mixture using a slotted spoon.