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West Indies Salad

West Indies Salad

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.

Southern Living JULY 2006

  • Yield: Makes 3 1/2 cups
  • Prep time:15 Minutes
  • Chill:8 Hours

Ingredients

  • 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

Preparation

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.

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West Indies Salad recipe

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