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Tommy's Mobile West Indies Salad Recipe

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This recipe for Tommy's Mobile West Indies Salad is from Horn/Horne Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium onion, chopped fine
1 pound fresh lump crab meat
salt and pepper to taste
4 ounces Wesson oil
3 ounces cider vinegar
4 ounces ice water
Directions:
Directions:
Divide chopped onion in half and spread one-half over bottom of large mixing bowl. Separate crab meat lumps and place on top of onion in bowl, then add balance of onion on top of this. Salt and pepper to taste. Pour over all, first the Wesson oil, next the vinegar and last the ice water. Cover and refrigerate to marinate a minute or 2 or up to 12 hours. Toss lightly but do not stir. Do not substitute any of the ingredients as result will not be the same. Can be served as hors d'oeuvres with crackers. For variation, add 1 cup chopped celery mixed with onion.

 

 

 

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