Alabama West Indies Crab Salad

Yields
2 servings

Recipe by Bill Briand of Fisher's in Orange Beach, Alabama

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

Mix onion, crab, salt, and pepper in mixing bowl.
Add oil, vinegar, and ice water. Marinate for 2 to 10 hours.
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.

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