This is a specialty of our part of the Gulf Coast.
West Indies Salad
Recipe by Chef Bill Vogtner, Oysterella's
2 lb Jumbo lump crabmeat - picked through shells (not to break up lumps though)
1T Salt
1T Black Pepper
3C White Vinegar
2C Salad oil
1 Yellow Onion - julienned
Chop onions. Add salt and pepper. Add vinegar and oil. Mix well to break up onions. Pour mixture over picked crabmeat. Marinate overnight.
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