Gulf Coast Crab Appetizer
|Cooked crabmeat||1 Pound|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Ice water||1⁄2 Cup (8 tbs)|
|White pepper||To Taste|
Pick over crab for any pieces of shell.
In a medium mixing bowl, combine vinegar, oil and ice water, mix well.
In another mixing bowl, combine crab and onion.
Season with salt and pepper to taste.
Pour vinegar mixture over crab mixture, gently mix.
Refrigerate, covered, several hours.
Serve with melba toast or wheat crackers.
Note: For a first course for dinner, serve crab mixture on Boston lettuce leaves.