Food and Recipes Seafood Crab West Indies Crab Salad Recipe 5.0 (1) If you're looking for a way to showcase extremely fresh crab that doesn't require much fuss, this little-known Southern salad (it is believed to have originated in Mobile, Alabama) is the way to go. The simple vinaigrette enhances the crab's subtle sweetness. When working with lump crab, it's important to remove any stray bits of shell. Spread the crabmeat on a baking sheet and place it under the broiler for 45 seconds. The meat will barely get warm, but the shells will turn bright orange, so you can pick them out more easily. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on April 9, 2018 Print Share Share Tweet Pin Email Photo: Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox Active Time: 15 mins Total Time: 15 mins Yield: 6 serves Ingredients 2 pounds fresh jumbo lump crabmeat, drained and picked over 2/3 cup rice vinegar 1/2 cup finely chopped white onion (from 1 small onion) 1/4 cup granulated sugar 1/4 cup extra-virgin olive oil 2 tablespoons lemon zest (from 2 lemons) 2 teaspoons kosher salt 1 teaspoons black pepper 1/4 cup finely chopped fresh mint 6 Bibb lettuce leaves (from 1 head) Directions Place crabmeat, vinegar, onion, sugar, oil, lemon zest, salt, and pepper in a large bowl, and gently combine. Serve immediately, or chill, covered, 2 to 3 hours. (Salad is best after chilling.) Fold in mint just before serving. Spoon crab mixture and juices over lettuce leaves, and serve. Print