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–+ servings

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 minutes
Cook Time 14 minutes
Total Time 30 minutes
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
 

  1. 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.

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