A Gulf Coast tradition, originally from Bayley's Restaurant near Mobile, Alabama. Mr. Bayley invented this salad. This is my take on it!
Ingredients
1 pound fresh lump crabmeat, picked over for stray shells
1 medium onion, chopped fine
4 ounces extra-virgin olive oil
3 ounces apple cider vinegar or rice wine vinegar
4 ounces ice water
salt and pepper to taste
lemon wedges, lettuce, saltine crackers, green onion tops for serving
1 pound fresh lump crabmeat, picked over for stray shells
1 medium onion, chopped fine
4 ounces extra-virgin olive oil
3 ounces apple cider vinegar or rice wine vinegar
4 ounces ice water
salt and pepper to taste
lemon wedges, lettuce, saltine crackers, green onion tops for serving
Steps
- Spread half of the chopped onion over the bottom of a large mixing bowl. Place crabmeat on top of this.
- Spread the rest of the onion on top of the crabmeat.
- Salt and pepper to taste.
- Pour over all of this in order: oil, then vinegar, then ice water.
- Cover and place in refrigerator to marinate from 12 - 24 hours. The longer it marinates, the better it is!
- When ready to serve, toss lightly, but don't stir.
- Serve accompanied by lemon wedges, green onions, lettuce, and Saltine Crackers!