West Indies Salad

1. 1

   Check the crabmeat for any cartilage which may have been overlooked during processing.

2. 2

   The best way to do this is with your hands, because the cartilage is hard to see.

3. 3

   So wash your hands well and feel through all the crabmeat.

4. 4

   Combine the crabmeat and the onion, and layer in a glass bowl.

5. 5

   To make the dressing, whisk together the soybean oil, cider vinegar, water, salt, pepper, and cayenne.

6. 6

   Pour the dressing over the crab and onion mixture.

7. 7

   Cover and refrigerate for at least 24 hours.

8. 8

   When ready to serve the salad, slice the tomatoes and avocados, or cut into wedges, according to preference.

9. 9

   Place a lettuce leaf on each plate, and arrange the tomatoes and avocado on top of the lettuce.

10. 10

    Toss the crabmeat and onion mixture and adjust seasonings, if necessary.

11. 11

    Top the avocados and tomatoes with the crabmeat mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.