West Indies Crab Salad Recipe

If you're looking for a way to showcase extremely fresh crab that doesn't require much fuss, this little-known Southern salad (it is believed to have originated in is the way to go. The simple vinaigrette enhances the crab's subtle sweetness. When working with it's important to remove any stray bits of shell. Spread the crabmeat on a baking sheet and place it under the broiler for 45 seconds. The meat will barely get warm, but the shells will turn bright orange, so you can pick them out more easily.

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Prep Time 15

Cook Time 14

Total Time 30

Servings: 6 Yields

Course: Appetizer

Cuisine: caribbean, west indian

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

2 pounds fresh jumbo lump crabmeat drained and picked over
2/3 cup rice vinegar
1/2 cup finely chopped white onion from 1 small onion
1/4 cup granulated sugar
1/4 cup extra-virgin olive oil
2 tablespoons lemon zest from 2 lemons
2 teaspoons kosher salt
1 teaspoons black pepper
1/4 cup finely chopped fresh mint
6 Bibb lettuce leaves from 1 head

Equipment

Mixing bowl
Knife (for chopping vegetables)
Cutting board
Fork or tongs (for mixing)
Serving spoon or small ramekins for plating

Method

Place crabmeat, vinegar, onion, sugar, oil, lemon zest, salt, and pepper in a large bowl, and gently combine. Serve immediately, or chill, covered, 2 to 3 hours. (Salad is best after chilling.) Fold in mint just before serving. Spoon crab mixture and juices over lettuce leaves, and serve.

Nutrition

Calories: 180kcalCarbohydrates: 4gProtein: 14gFat: 12gSaturated Fat: 1.5gCholesterol: 65mgSodium: 300mgFiber: 1gSugar: 2g

Notes

This light, zesty crab salad features fresh ingredients like lime, onion, and peppers—perfectly chilled for a refreshing island-inspired bite. It’s great on its own or served over lettuce or toast points.