Thursday, June 16, 2011

The Best Crabmeat You Will Ever Eat

My friend Bev at beverlysbackporch gave me this recipe and I am eternally indebted to her. I told her I owe her my first born child so I will be shipping the Blog Tech off to her. I'll miss him but he is a fair trade for this crab recipe.


Bev said to follow the recipe EXACTLY. I listen to everything Bev says so I did it exactly the way she said to. Almost.

First, dice an onion. Place half of it in the bottom of a bowl or glass container.




Place a can of lump crab meat on top of the onion.


Top with the other half of the diced onion. Sprinkle with cracked black pepper and sea salt. This is where I cheated, I added some chopped fresh tarragon. Please Bev, forgive me.




Pour 4 ounces of vegetable oil over the layers. Do Not Use Olive Oil! That is Bev yelling through me!


Pour 3 ounces of cider vinegar over it next. Cider Vinegar!!! Shut up Bev!


Pour 4 ounces of COLD water over the top. Pipe down Bev in my head! Cover and chill overnight or for 8 hours. DO NOT STIR!!! Yes ma'am!


When you are ready to serve it, Gently Turn Over the Mixture...yes ma'am again!


I can't begin to tell you how delicious this is. Run out and buy some lump crab meat and make this now!!! And make sure you remember all of Bev's instructions or she might come and get you!!!