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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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