MENU
 
 
 
 

  • West Indies Salad

    2 votes
    West Indies Salad
    Prep: 20 min Servings: 4
    by Martha Little
    8 recipes
    >
    This is my Mother's best luncheon salad recipe. We spent our summers on the Alabama coast in Gulf Shores. I always loved cooking with my Mom and this was a salad we both really enjoyed.

    Ingredients

    • 1 lb. fresh lump crab meat
    • 1 medium onion, chopped
    • 4 oz. Wesson oil
    • 3 oz. cider vinegar
    • 4 oz. ice water

    Directions

    1. Divide chopped onion in half and spread one half over bottom of a large mixing bowl. Separate crab meat lumps and place on top of onion in bowl. Spread balance of onion on top of this. Now salt and pepper to taste. Pour over all...first the Wesson oil, next the vinegar and lastly, the ice water. Cover and place in the refrigerator to marinate from 2 to 12 hours. When ready to serve toss lightly but do not stir. Serve on a shell or salad plate with crackers.

    Similar Recipes

    Reviews

    • A.L. Wiebe
      A.L. Wiebe
      Omg, this looks delicious! And it's simple, too...my kind of dazzle! Thanks for sharing, Martha.

      Leave a review or comment