Traditionally, this is a simple salad of crab, a little chopped onion, cider vinegar and a splash of oil. But, wouldn’t a touch of sugar cane vinegar and coconut milk give this dish some real island flavor? I think so. The touch of natural sweetness from the coconut milk plays off the onion nicely. And, I love the hint of earthy sweetness and spice that Balinese long peppers bring to the table. So, that’s what I’ve chosen to use in this dish.
Stir gently, or the tender crab will be nothing but wispy shreds.
West Indies Salad
1 pound jumbo lump crabmeat, carefully checked for shell pieces
1/2 Vidalia onion, finely diced
2 Tablespoons sugarcane vinegar
2-3 Tablespoons peanut oil, olive oil, or vegetable oil
(or 3-4 Tablespoons full fat coconut milk, no added sugar)
fine sea salt, to taste
freshly ground Balinese long pepper, to taste
small pinch of chopped chives
small pinch finely chopped parsley
1 lemon, cut into wedges, if you like
Sprinkle ingredients evenly over the crab meat. This will allow you to keep the stirring to a minimum. Another way to treat the crab gently? Stir very carefully with your perfectly clean fingers. If you can wait, let it marinate for an hour or two. Or, as we do, devour immediately.
Serve with lemon wedges
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