Compleat West Indies Salad

Bob Baumhower & Chef Steve Zucker | Seafood: Crab

4 qts Servings | Prep Time: 30 minutes

What you need

Ingredients: 2 tsp fresh garlic, minced; 1/2 c. celery; 1 c. red onion; 1/2 c. red peppers; 1 c. tomatoes; 1/4 c. fresh jalapeños; 4 lbs. lump crabmeat; 1/4 c. Baumhower's Hot Sauce; 2 tbsp black pepper, ground; 3 tbsp kosher salt; 4 tbsp cilantro, chopped; 12 oz ice water; 12 oz salad oil; 12 oz cider vinegar; 12 oz lime juice (bottled)

Steps

1.

Start by cutting the onion in half through the core end, then peel the onion and make a slice through the center from top to bottom. Place the onion on the slicer and slice on #6 to slice onion into thin julienne strips. Take the julienne strips and, using a chef knife, cut strips into a small dice (1/4 inch dice). Cut jalapeños, celery and red peppers into a small dice (1/4 inch dice). Cut the tomato into a small dice (1/4 inch dice) as well and place all diced vegetables in a large mixing bowl.

2.

Pick through the crabmeat for shells very carefully; do not break up lumps. Be sure to use ultraviolet light. Place picked crabmeat in the mixing bowl with the diced vegetables.

3.

Place lime juice, vinegar, hot sauce, cilantro, salt and pepper in a separate mixing bowl and whisk briskly while slowly adding salad oil. Next, whisk in the strained ice water. Pour the vinaigrette mixture over the crabmeat and diced vegetables. Mix well but gently, trying not to break up the crabmeat, and put it in a 6 qt container.