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West Andes Crab Salad Recipe

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This recipe for West Andes Crab Salad, by , is from The Hooper Family Cookbook Project, 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!

Contributor:  
Contributor:  
Paula Hooper

Category:
Category:

Ingredients:  
Ingredients:  
1 lb lump crab meat
1 small sweet onion (chopped finely)
1/2 c canola oil
1/2 c ice cold water
1/3 c coder vinegar
1/2 tsp salt
freshly ground black pepper to taste
pinch of cayenne pepper

Directions:
Directions:
In a serving bowl, scatter half of chopped onion in the bottom of bowl. Add half of crab meat. Layer remaining onion & crab meat.
Combine canola oil, coder vinegar, salt, pepper & cayenne & whisk thoroughly. Pour over onion/crab meat mixture, followed by ice water. Press down mixture with a spoon. Cover & refrigerate for 2 hrs or up to 24 hrs

Serve on a pile of lettuce or in small bowls with saltine crackers. Serve with sliced lemons or oranges if desired.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
3 hrs
Personal Notes:
Personal Notes:
very good, appetizer or as a meal.

 

 

 

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