My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, July 27, 2012

West Indies Salad

Before you had to take a second mortgage on your home to buy lump crabmeat, this was my favorite salad. It still is, just not as often. You can still make it for 4 at home for the price of one serving in a restaurant. It has become a special occasion dish. I can find a special occasion any day.

I love servings this with fresh sliced garden tomatoes, deviled eggs, assorted crackers and No Knead Rosemary Bread.

Makes about 3 1/2 cups
print recipe

1 pound lump crabmeat, picked over twice
1 medium-size sweet onion, diced
1/2 cup vegetable oil ( not olive oil)
1/3 cup cider vinegar
1/2 cup ice cubes (do not omit)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Garnish: fresh chopped parsley

Toss together all ingredients except parsley. Cover and chill at least 8 hours or up to 48 hours.


  1. what a lovely dish, so good, you mad me smile, it is pricey isn't it!

  2. And to think, Bev, I get excited over a scoop of chicken salad on a bed of lettuce!!!!...:)JP

  3. i had this last night in a restaurant and for a small serving it was 18.00. plus it was no way near as good as this is. i am serving this at my fall party. i know it seems like more of a summer dish but it is so good, i could eat it any time! i love it with fresh tarragon.

  4. This does sound perfectly summerish.


Note: Only a member of this blog may post a comment.