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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 4 |
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This is a delicious, light salad which works well as a starter for a summer dinner party or as a main dish served for lunch. If you cannot find a Vidalia onion, you can use another type of sweet onion, but do make sure you use a sweet onion. Make sure you buy your avocados 2 or 3 days in advance so they will be ripe by the time you assemble the salad. For the lettuce, I prefer to use Boston lettuce, but you could use a handful of spring mix if you like. Ingredients:
1 lb fresh lump crabmeat |
1 small vidalia onion, finely chopped |
1/2 cup soybean oil |
1/3 cup cider vinegar |
1/4 cup water |
1/2 teaspoon salt (to taste) |
1/2 teaspoon finely ground black pepper |
1 pinch cayenne pepper |
2 avocados |
2 tomatoes |
4 large lettuce leaves |
Directions:
1. Check the crabmeat for any cartilage which may have been overlooked during processing. The best way to do this is with your hands, because the cartilage is hard to see. So wash your hands well and feel through all the crabmeat.
2. Combine the crabmeat and the onion, and layer in a glass bowl.
3. To make the dressing, whisk together the soybean oil, cider vinegar, water, salt, pepper, and cayenne.
4. Pour the dressing over the crab and onion mixture. Cover and refrigerate for at least 24 hours.
5. When ready to serve the salad, slice the tomatoes and avocados, or cut into wedges, according to preference. Place a lettuce leaf on each plate, and arrange the tomatoes and avocado on top of the lettuce.
6. Toss the crabmeat and onion mixture and adjust seasonings, if necessary.
7. Top the avocados and tomatoes with the crabmeat mixture.
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