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Many of us remember long ago when the Oyster Bar Restaurant on Navy Blvd. served "West Indies Salad" as a side dish. For some reason they stopped serving it for the last five years they were in business. Here's that recipe.
Ingredients:
1. One tub "lump crab meat" from Joe Patti's
2. 1/2 cup Crisco Vegetable Oil
3. 1/2 cup Cider Vinegar
4. Lemon Pepper to taste
Combine all ingredients and refrigerate.
Let flavors blend for at least four hours. Serve
Ingredients:
1. One tub "lump crab meat" from Joe Patti's
2. 1/2 cup Crisco Vegetable Oil
3. 1/2 cup Cider Vinegar
4. Lemon Pepper to taste
Combine all ingredients and refrigerate.
Let flavors blend for at least four hours. Serve