From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Crabmeat West Indies Spring brings the really good crabmeat at affordable prices. At this time of year, it may be true that the ultimate jumbo lump crabmeat experience is to open the box, reach in, and just start eating. Here is a popular dish all along the Gulf Coast that is about as close to naked as a lump of crabmeat can get. 1 lb. lump crabmeat 1/4 cup chopped white onion 1/2 cup olive oil 1/4 cup cider vinegar 1 tsp. lemon juice 1 Tbs. very small capers 1/4 cup water 1/4 tsp. salt 4 drops Tabasco Blend all ingredients in a non-metallic bowl. Cover and refrigerate for two hours to overnight. Serve cold over a thick slice of ripe tomato. Serves four to six. Click here for an index of recipes from past editions. © 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com