The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Alabama West Indies Crab Salad


1 medium sweet onion, diced fine

1 pound fresh lump crabmeat (picked for shells)

Salt and pepper

6 tablespoons soybean oil

6 tablespoons apple cider vinegar

6 tablespoons ice water

5 mint leaves, chopped

Zest of 1 lemon


  1. Mix onion, crab, salt, and pepper in mixing bowl.
  2. Add oil, vinegar, and ice water. Marinate for 2 to 10 hours.
  3. Before serving, toss with lemon zest and mint. Serve over mixed greens with citrus segments as a lunch salad or with crackers for an appetizer.
Print Recipe