West Indies Salad
Recipe Type: Side
Cuisine: Southern
Marinated cucumbers and onions combine with blue crabs to make this Gulf Coast favorite. Note: I have served this delicious preparation inside of a seeded, halved and peeled avocado topped off with a sprinkle of capers and fresh parsley, for a beautiful appetizer or lunch entree.
  • 1 small Vidalia onion, peeled and diced
  • 1 lb. jumbo lump Alabama crabmeat (remove any shell-don’t break lumps)
  • Salt and freshly ground black pepper
  • ½ cup vegetable oil
  • 6 tbsp. cider vinegar
  • ½ cup of ice cold water
  1. Spread half of onion over bottom of large bowl
  2. Cover with separated crab lumps
  3. Add the remaining onion
  4. Salt and pepper
  5. Pour oil, vinegar and ice water over all
  6. Cover and marinate 2-12 hours
  7. Toss lightly before serving
  8. Serve cold as a “salad” on a bed of lettuce, or in a small bowl with lemon wedge and Saltine Crackers on the side.
  9. To achieve the optimum combination of sweet, acidic, and aromatic flavors, the marinating process is a must. Depending on how long you marinate, the flavor of the salad can be altered to suit your preference but two hours is the minimum, and I along with many others prefer at least twelve. This minimizes the onion taste while bringing out the vinegar to marry the flavors with the sweetness of the crab.
Recipe by Honest Cooking at https://honestcooking.com/west-indies-salad/