Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

West Indies Crab Salad

When Crabmeat is available, this is a great go-to salad that can serve as an entree.

Ingredients

2 pounds Jumbo Lump Crab
1 1/2 cup Yellow Onion, small dice
1/2 cup  Canola, cottonseed or peanut oil
1/2 cup Champagne vinegar
1/4 cup Ice water
2 Tbsp Fresh parsley, chopped
1 Tbsp Kosher salt
1/2 tsp Black pepper, freshly ground

Instructions

Gently fold all ingredients together and cover tightly. Refrigerate overnight before serving. Just before serving, toss the salad well to redistribute the dressing.

Serve with French Bread Croutons.

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more