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2 votes | 2465 views

This is my Mother's best luncheon salad recipe. We spent our summers on the Alabama coast in Gulf Shores. I always loved cooking with my Mom and this was a salad we both really enjoyed.

Prep time:
Servings: 4 cups
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Ingredients

Cost per serving $3.34 view details

Directions

  1. Divide chopped onion in half and spread one half over bottom of a large mixing bowl. Separate crab meat lumps and place on top of onion in bowl. Spread balance of onion on top of this. Now salt and pepper to taste. Pour over all...first the Wesson oil, next the vinegar and lastly, the ice water. Cover and place in the refrigerator to marinate from 2 to 12 hours. When ready to serve toss lightly but do not stir. Serve on a shell or salad plate with crackers.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 216g
Recipe makes 4 servings
Calories 377  
Calories from Fat 263 70%
Total Fat 29.77g 37%
Saturated Fat 2.4g 10%
Trans Fat 0.73g  
Cholesterol 101mg 34%
Sodium 381mg 16%
Potassium 476mg 14%
Total Carbs 2.51g 1%
Dietary Fiber 0.4g 1%
Sugars 1.13g 1%
Protein 23.54g 38%

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Reviews

  • A.L. Wiebe
    January 10, 2012
    Omg, this looks delicious! And it's simple, too...my kind of dazzle! Thanks for sharing, Martha.

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