Tuesday, April 12, 2011

West Indies Salad

• Ingredients:

1 small yellow onion, diced

1 lb. jumbo lump crabmeat, well picked over

Salt and freshly ground black pepper

1/2 cup water, ice cold

1⁄2 cup Extra Virgin Olive oil

6 tbsp. cider vinegar

• Steps:

1. Spread half of the onions in the bottom of a medium mixing bowl. Arrange crabmeat on top of chopped onions, then cover with remaining diced onions. Season to taste with salt and pepper.

2. Pour oil, vinegar, and 1/2 cup ice-cold water over salad. Cover and marinate in the refrigerator for at least 2 hours or overnight. Toss lightly before serving.

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