How to make West Indies crab meat salad (recipe)

My brother-in-law, Tommy Ratchford of Pensacola, isn’t much of a cook, but he knows a thing or two about seafood. Hearken to his “Southfacin’ Cook” recipe for perfect boiled shrimp.

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

His “West Indies Salad” is a delicious, light, crisp, tart combo of vinegar-sweetened onions, brine and juicy lump crab meat. Can’t get much tastier than that!

It’s gorgeous on toasted French bread slices and even prettier in a stemmed cocktail glass as a true salad or a buffet specialty.

Easy, delicious. A great change of pace with summertime fare, too. Enjoy any time of the year, so long as the crab meat is fresh.

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