Description
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.
Ingredients
Scale
- 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
- 1/2 cup vegetable oil
- 6 tbsp. cider vinegar
- 1/2 cup of ice cold water
Instructions
- Spread half of onion over bottom of large bowl
- Cover with separated crab lumps
- Add the remaining onion
- Salt and pepper
- Pour oil, vinegar and ice water over all
- Cover and marinate 2-12 hours
- Toss lightly before serving
- Serve cold as a “salad” on a bed of lettuce, or in a small bowl with lemon wedge and Saltine Crackers on the side.
- 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.
- Category: Side
- Cuisine: Southern