RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1010
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| Recipe Name: |
Bayley's West Indies Salad |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
12.00
Hours |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.65
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
"The most appealing aspect of this dish is that ground beef cannot be substituted for the main ingredient. Thank the Almighty for small blessings." JD
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Ingredients:
3 fl ozs vinegar, cider
1 to taste salt and pepper
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Directions:
Place 1/2 of chopped onion in bottom of bowl. Separate crab meat lumps; place on top of onion. Spread remainder of onion over crab meat. Salt and pepper. Pour oil, then vinegar, and lastly ice water over crab and onion.
Cover and refrigerate from 2 to 12 hours. Toss lightly just before serving. |
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| Nutrition per Serving: |
| Calories: |
238 |
Total Carbs: |
2.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
58.7 |
Fat: |
18.7 |
Protein: |
13.33 |
| Fiber: |
0.00 |
Sodium: |
223.00 |
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