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
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift 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