Cindy Aman’s West Indies Salad

Ingredients

1 medium onion chopped
1 lb. fresh lump crab meat
4 oz. olive oil
3 oz. cider vinegar
4 oz. ice water
Salt and pepper to taste

Directions

Spread half on onion over bottom of large bowl. Cover with separated crab lumps and then the remaining onion. Salt and pepper. Pour oil, vinegar, ice water over all. Cover and marinate for two to 12 hours. Toss lightly before serving. Serve on a bed of lettuce with crackers; as an option, add quartered tomatoes, sliced avocado, quartered eggs (2-3). This recipe originated in Mobile, AL; William Bayley of Bayley’s Steak House whipped this up in 1947. The original recipe called for Wesson Oil but I use olive oil. This will make 4 large meal-size servings or 6-8 side salads.
Cindy Aman is the author of In Search of My Mother’s Kitchen. Books are available directly at 334-692-3148, email amancindy1@gmail.com or in Dothan at Red House Books on South Oates, Nealy’s on 84East and the RCC, and in Ashford at The Petal Pusher.


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