Point West Indies Salad

• 1/2 Gal Yellow onions diced fine
• 2 yellow onions peeled and cut in wedges
• 16 oz jar Kraft Zesty Italian Dressing
• 5 lbs Fresh Jumbo Lump crabmeat
• White pepper
• Lemon Juice
• White Vinegar



In a 44 oz blender pour in the Zesty Italian dressing and add about 1-2 oz of lemon juice. Turn on to low speed and slowly add the onion wedges till all ground. This should almost completely fill the blender...if not add a little more lemo juice.

In a 1.5 gal plastic container cover the bottom with diced onions sprinkle lightly with white pepper the cover with the dressing/onion mixture. Pick 2 lbs of the crabmeat into the container being sure to get all the shell out( I pick into a large metal bowl, then add to container). Cover again with diced onions, sprinkled with white pepper and dressing on top. Pick 2 more pounds into the container and cover again with onions, white pepper and dressing. Repeat with the last pound of crabmeat and cover with the onions, white pepper dressing. Float about 2-3 ounces distilled white vinegar on top, then cover and place in cooler overnight. Next day stir thoroughly and add about 1 oz of vinegar. Serve on saltines, or your favorite snack cracker.