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
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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.
what a lovely dish, so good, you mad me smile, it is pricey isn't it!
ReplyDeleteAnd to think, Bev, I get excited over a scoop of chicken salad on a bed of lettuce!!!!...:)JP
ReplyDeletei 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.
ReplyDeleteThis does sound perfectly summerish.
ReplyDelete