Description
Gulf Coast flavors shine in this marinated crab salad. Perfect as an appetizer or light lunch.
Ingredients
Units
Scale
- 1 small Vidalia onion, peeled and diced
- 1 lbs (454 g) jumbo lump Alabama crabmeat (remove any shell-don’t break lumps)
- Salt and freshly ground black pepper
- 1/2 cups (118 ml) vegetable oil
- 6 tbsp. cider vinegar
- 1/2 cups (118 ml) ice cold water
Instructions
- Spread half of the onion over the bottom of a large bowl.
- Cover with separated crab lumps.
- Add the remaining onion.
- Season with salt and pepper.
- Pour oil, vinegar, and ice water over everything.
- Cover and marinate for 2-12 hours.
- Toss lightly before serving.
- Serve cold as a salad on a bed of lettuce, or in a small bowl with a lemon wedge and Saltine crackers.
- For the best flavor, marinate for at least 2 hours, up to 12 hours.
Notes
- For a richer flavor, use avocado oil instead of vegetable oil.
- To prevent the crabmeat from becoming watery, ensure it’s thoroughly drained before marinating.
- Leftovers can be stored in the refrigerator for up to 2 days; the flavors will deepen over time.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 10
- Fiber: 1
- Protein: 20
- Cholesterol: 150