West Indies Salad
Author: 
 
Makes 6 to 8 Servings
Ingredients
  • ¾ cup finely diced white onion
  • ⅜ teaspoon kosher salt
  • ⅜ teaspoon ground black pepper
  • 1 pound fresh lump or jumbo lump crabmeat, picked free of shell
  • ½ cup vegetable oil
  • ½ cup ice water
  • ⅓ cup unfiltered apple cider vinegar
  • Saltine crackers and Belgian endive, to serve
Instructions
  1. In bottom of a serving bowl, spread half of onion, and sprinkle with one-third of salt and one-third of pepper. Layer crab on top, and sprinkle with one-third of salt and one-third of pepper. Top with remaining onion, and sprinkle with remaining salt and remaining pepper. Pour oil, ½ cup ice water, and vinegar on top.
  2. Cover and refrigerate for at least 2 hours. (This can also be made the night before and served the next day, as it is best after about 8 hours.) Gently stir before serving. Serve with crackers and endive.
Notes
“This is a recipe that most households along Mobile Bay will serve at almost any get-together when blue crabs are in season. It is very important that all the ingredients are fresh since very little goes into it. My favorite way to serve is alongside Premium Saltine Crackers. It’s very simple to make but delicious and always the first to run out at parties.”
—Chef Forrest Jackson, Cochon Butcher, New Orleans
Recipe by Louisiana Cookin' at https://louisianacookin.com/4-star-studded-holiday-starters/