Growing up, my mom loved to make West Indies Crab Salad-we thought it was pretty fancy at the time. The recipe is a particular favorite in south Alabama, particularly on the coast. It is so simple, but absolutely divine and a perfect way to round out the summer. For all of our Lowcountry friends, you will think this recipe looks and tastes a bit like marinated shrimp.
The recipe is rather delicate, but being a spicy lover, I like to add some very thinly sliced jalapenos to heat the recipe up a bit. You can either serve the salad with good ole' saltines or over sliced tomatoes with salt and pepper.
Y'all enjoy Labor Day weekend and stay dry!
West Indies Crab Salad
Prep Time: 10 minutes
Cook Time: Overnight
1 pound fresh crabmeat, lump or claw
3/4 cup white vinegar
1 large onion, cut in thin slices
3/4 cup vegetable oil
1 cup ice cold water
Salt and pepper to taste
1 thinkly sliced jalapeno, seeds and ribs removed
Spread half the crabmeat over the bottom of a large bowl. Cover with crab and then remaining onions. Season with salt and pepper. Pour over oil, vinegar and ice water. Cover and marinate in refrigerator overnight. Toss lightly before seasoning.