No-Cook Meals
May 19, 2020
4 minutes
PHOTOGRAPHY BY STEPHANIE WELBOURNE STEELE
RECIPE DEVELOPMENT BY TAYLOR FRANKLIN WANN
FOOD STYLING BY VANESSA ROCCHIO
STYLING BY COURTNI BODIFORD
West Indies Crab Salad
MAKES 4 TO 6 SERVINGS
An ode to the classic recipe out of Mobile, Alabama, our version adds a sweet and tangy bite with chunks of fresh mango.
½ cup rice wine vinegar
½ cup finely diced sweet onion
¼ cup thinly sliced green onion
2 teaspoons lime zest
1 tablespoon lime juice
1 tablespoon sugar
½ teaspoon kosher salt
½ teaspoon crushed red pepper
2 tablespoons canola oil
1 cup chopped mango
1 pound lump crabmeat, drained and picked free of shell
12 Bibb lettuce leaves
Garnish: sliced
You’re reading a preview, subscribe to read more.
Start your free 30 days