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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.


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


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.

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