Alabama West Indies Crab Salad

By: Hannah Lee Leidy
Photo by Todd Douglass

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2 servings

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

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