emaining marinade.
Spoon Wild West Sauce equally onto plate. Set
Spread half of the onion over bottom of large bowl.
Cover with separated crab lumps and then remaining onion.
Salt and pepper to taste.
Pour oil, vinegar and ice water over all. Sprinkle sugar on top.
Cover and marinate in refrigerator for 12 to 24 hours.
Toss lightly before serving.
Mix and stir meat, onion, salt, pepper and oil.
Pour mixed vinegar and water over meat mixture.
Let marinate.
Mix all ingredients well.
Cover and refrigerate at least 2 hours before serving.
Toss again lightly and serve on lettuce.
Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish.
Remove the fish, reserving the juice.
Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended.
Place each fish fillet on an individual sheet of aluminum foil.
Coat each fillet with the spice mixture.
Sprinkle a tablespoon of the lime juice over each piece of fish.
Wrap each fillet tightly in the foil.
Remove the rack from the grill and lightly oil it with ...
Combine the first 11 ingredients in the container or a food processor or blender; process until smooth.
Put fish in a shallow dish; pour marinade over fish.
Cover and refrigerate 30 minutes, turning once.
Prepare grill or preheat broiler.
Remove fish from dish; reserve marinade.
Place fish on grill rack or broiler pan that has been sprayed with cooking spray.
Grill/broil 5 minutes on each side or until fish flakes easily, basting frequently with reserved marinade.
Mix crabmeat and onion and squeeze juice of 1/2 lemon over it. Salt and pepper to taste.
Mix oil and vinegar (5 parts oil to 1 part vinegar) and stir in.
Refrigerate 12 hours.
Serve with crackers.
Cover
with crushed ice and set overnight in refrigerator.
Layer in bowl the onion (diced) and crab meat.
Add bay leaves.
Mix other ingredients together and pour over crab meat. Do not stir.
Marinate in refrigerator at least 4 hours.
Remove bay leaves before serving.
Divide onion in half.
Spread half over bottom of a large bowl.
Separate and spread crab meat over onion.
Spread rest of onion over crab meat.
Salt and pepper.
Pour the remaining ingredients (Wesson oil, vinegar and ice water) over top of onion layer.
Cover and place in refrigerator to marinate 12 to 24 hours.
Toss lightly before serving.
Do not stir.
Follow recipe precisely for best results.
Stir thoroughly.
If ice can be obtained, pour mixture over large block in bowl.
Add 2 or 3 pints of effervescent mineral water and serve at once in cups.
Wash and dry crabmeat thoroughly.
Add onions, then oil.
Mix all the ingredients together.
Coat meat in the mixture.
Cook under the broiler or on the barbecue.
Brush lightly with oil during cooking.
Mix ingredients.
Let stand at least 1 hour to blend.
Pour over ice in a punch bowl.
Makes about 75 glasses.
In large bowl, carefully mix together crabmeat and onion.
In a small mixing bowl; mix together oil, vinegar, water and Italian dressing, mix well.
Pour mixture over crabmeat but do not stir. Cover and refrigerate for 2 hours; but better if left for 12 hours.
Divide chopped onion in half and spread half over the bottom of a large mixing bowl.
Place crab meat over onions.
Spread balance of onion over crab meat.
Salt and pepper to taste. Pour over all in this order: oil, vinegar and lastly the ice water.
Cover and place in refrigerator to marinate from 2 to 12 hours.
When ready to serve, toss lightly but do not stir.
Combine ingredients in a Tupperware bowl; stir well.
Cover with airtight lid and refrigerate for at least 2 hours.
Serve with favorite crackers.
(This appetizer gets better the longer it marinates.)
Brown meat in 1/4 cup water.
Remove from skillet, melt butter in skillet.
Cook onions in butter until tender.
Add enough water to broth to make 2 2/3 cups.
Add liquid to skillet and bring to a boil.
Stir in meat, rice and garlic salt.
Cover tightly and simmer 20 minutes.
Remove from heat.
Let stand covered until all liquid is absorbed, about 5 minutes.
Sprinkle with cheese.
Spread half of onions on bottom of bowl, then add crab.
Mix water, oil and vinegar together and pour over crab.
Add rest of onions.
Salt and pepper the top (do not stir up).
Cover and refrigerate at least 12 hours.
Do not stir until ready to serve. Serve on lettuce leaf garnished with lemon wedges or tomato wedges and parsley.
Deelicious!!
Boil peas, seasoning, coconut milk and bacon in a pot of the 6 cups of water.