"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crabmeat West Indies Recipe

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This recipe for Crabmeat West Indies, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Lump Crabmeat
1 medium white onion, chopped
1/2 cup olive oil
3 oz. cider vinegar
1 Tbs. very small capers
1/2 cup water
1/4 tsp. salt
4 drops Tabasco

Directions:
Directions:
Blend all ingredients together in a non-metallic bowl. Cover and refrigerate for two hours to overnight. Serve cold on a lettuce leaf or a thick slice of ripe tomato.

Number Of Servings:
Number Of Servings:
Serves four to six appetizers.
Personal Notes:
Personal Notes:
reference: Cafe Atchafalaya

 

 

 

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