• 1 pound fresh lump crabmeat
  • 1 medium onion, finely chopped
  • 4 oz. salad oil
  • 3 oz. cider vinegar
  • 4 oz. ice water
  • salt and pepper


Divide chopped onion in half and spread one-half over bottom of large mixing bowl. Separate crabmeat lumps and place on top of onion in bowl. Spread balance of onion on this. Salt and pepper to taste. Pour over all-first, the oil; next, the vinegar; and finally the ice water. Cover and place in refrigerator to marinate from 2 to 12 hours. When ready to serve, toss lightly but do not stir.

Serves 6.

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Submitted 6/13/05.
Source: Seconds Please
Submitted By: Marsha
Gulf Coast West Indies Salad