West Indies Salad | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
West Indies Salad Recipe Excerpted from Screen Doors and Sweet Tea by Martha Hall Foose Makes 4 Servings Layer crabmeat and onion in a glass bowl.
Ingredients
- 1 pound jumbo lump Gulf crabmeat, picked over
- 1 small white onion, finely chopped
- 1/2 cup soybean oil
- 1/3 cup cider vinegar
- salt and freshly ground black pepper
- cayenne pepper to taste
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