This is a nice summertime salad.
1 med. onion, finely sliced
1 lb cooked crab meat
1/2 c. vegetable oil
1/2 c. ice water
5 tbsp. cider vinegar
1 tbsp. lemon juice
salt
freshly ground pepper
In a large bowl, spread half of the onion around the bottom. Place crabmeat on top of the onion. Top with remaining onion. Pour oil, water, vinegar & lemon juice over top. Season with salt and pepper. Cover and refrigerate at least 2 but no longer than 12 hours. Toss and serve.
Makes around 6 cups.
Enjoy,
Myrna
Monday, May 12, 2008
Crab Salad
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