West Indies Crab Salad

Soup and 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 ½ cup Yellow Onion, small dice
½ cup Canola, cottonseed or peanut oil
½ cup Champagne vinegar
¼ cup Ice water
2 Tbsp Fresh parsley, chopped
1 Tbsp Kosher salt
½ 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

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

RobertStJohn.com