Caribbean Crab Salad
When we were in Jamaica several years ago we had this wonderful salad. The lady who prepared it for us was gracious enough to share the recipe. She said just don't substitute any of the ingredients or the results would not be the same. I make it just like she shared and have never been disappointed.
★★★★★ 2 votes
- 1 lb
- fresh lump crabmeat
- 1 medium
- onion, finely chopped
- celery stalks, finely chopped
- green bell pepper, finely chopped
- 4 oz
- canola oil
- 3 oz
- apple cider vinegar
- 4 oz
- ice water
- kosher salt to taste
- freshly ground white pepper to taste
1Combine onion, celery and bell pepper. Spread 1/2 of this mixture over the bottom of a large mixing bowl.
2Separate crabmeat lumps and place on top of the vegetable mixture in bowl and then spread the rest of vegetable mixture on top of crabmeat.
3Salt and pepper to taste. Pour oil over top, then the vinegar and lastly the ice water.
4Cover and place in refrigerator to marinate from 2-4 hours.
5When ready to serve toss lightly; but do not STIR. Serve on a lettuce leaf for a great salad or on crackers for an appetizer.