This appetizer doesn't involve any actual cooking. It is very easy to
make & always goes over well. I have a pic of this dish but it was a
little to fuzzy so didn't bother posting it to tinypic.

You will need
1 block cream cheese
1 can crab meat, drained
ketchup
horseradish

Unwrap cream cheese and place in centre of serving plate. Mix crab
meat, about 1 tbsp horseradish (more or less to taste) & enough ketchup
to give a semi-runny consistency. Carefully spoon mixture over cream
cheese block, patting along the sides to cover the entire block. If not
serving right away, I take a couple of paper towels rolled then placed
in the perimeter of the plate as for some reason this dish likes to
bleed. Remove the paper towels before serving. I use a couple of fancy
little cheese knives & serve with a hearty cracker like stone ground
wheat crackers.

On Sun, 16 Oct 2005 08:25:16 -0400, ~patches~ wrote:

>This appetizer doesn't involve any actual cooking. It is very easy to
>make & always goes over well. I have a pic of this dish but it was a
>little to fuzzy so didn't bother posting it to tinypic.
>
>You will need
>1 block cream cheese
>1 can crab meat, drained
>ketchup
>horseradish
>
>Unwrap cream cheese and place in centre of serving plate. Mix crab
>meat, about 1 tbsp horseradish (more or less to taste) & enough ketchup
>to give a semi-runny consistency. Carefully spoon mixture over cream
>cheese block, patting along the sides to cover the entire block. If not
>serving right away, I take a couple of paper towels rolled then placed
>in the perimeter of the plate as for some reason this dish likes to
>bleed. Remove the paper towels before serving. I use a couple of fancy
>little cheese knives & serve with a hearty cracker like stone ground
>wheat crackers.

Try this

West Indies Salad


Ingredients:
1 pound jumbo lump crab meat
1 mild, medium onion, thinly sliced into rings (Vidalia, if possible)
6 ounces cider vinegar
3 ounces mild flavored Veg. oil
4 ounces ice water

Layer crab and onions. Add salt and white pepper to taste.
Mix vinegar, oil, and water and pour over crab meat mixture.
Refrigerate overnight, covered with plastic wrap


Pan Ohco

On Sun, 16 Oct 2005 08:25:16 -0400, ~patches~ wrote:

> I have a pic of this dish but it was a
> little to fuzzy so didn't bother posting it to tinypic.

Talk to Kili about camera's. You need a macro lens.

Grandma Goodguts wrote:

> On Sun, 16 Oct 2005 08:25:16 -0400, in rec.food.cooking, ~patches~
> > hit the crackpipe and declared:
>
>>This appetizer doesn't involve any actual cooking. It is very easy to
>>make & always goes over well. I have a pic of this dish but it was a
>>little to fuzzy so didn't bother posting it to tinypic.
>>
>>You will need
>>1 block cream cheese
>>1 can crab meat, drained
>>ketchup
>>horseradish
>
>
> Is this Jimmy Tango? Where is the soup?
>
> Oh and, someone really needs to take that camera away from you,
> Dearie.
No pic posted of this. Now into the kf. Bye

sf wrote:

> On Sun, 16 Oct 2005 08:25:16 -0400, ~patches~ wrote:
>
>
>> I have a pic of this dish but it was a
>> little to fuzzy so didn't bother posting it to tinypic.
>
>
> Talk to Kili about camera's. You need a macro lens.

No I need a new camera - period. It's on my Christmas wish list and I
have certainly dropped enough highs as to what I want to DH - if he
messes up it might be bread pudding for him for a very long time!

On Sun, 16 Oct 2005 15:48:35 -0400, ~patches~ wrote:

>sf wrote:
>
>> On Sun, 16 Oct 2005 08:25:16 -0400, ~patches~ wrote:
>>
>>
>>> I have a pic of this dish but it was a
>>> little to fuzzy so didn't bother posting it to tinypic.
>>
>>
>> Talk to Kili about camera's. You need a macro lens.
>
>No I need a new camera - period. It's on my Christmas wish list and I
>have certainly dropped enough highs as to what I want to DH - if he
>messes up it might be bread pudding for him for a very long time!

My wife and I would do the same as in "hint". Now if we find it in a
cataloge, we circle it in red and write "HINT" on it , and place it on
the others desk.

Pan Ohco

One time on Usenet, ~patches~ > said:

> This appetizer doesn't involve any actual cooking. It is very easy to
> make & always goes over well. I have a pic of this dish but it was a
> little to fuzzy so didn't bother posting it to tinypic.
>
> You will need
> 1 block cream cheese
> 1 can crab meat, drained
> ketchup
> horseradish

<snip>

Sounds good. I make something similar, but I use seafood sauce:

http://tinyurl.com/aub29

OR

http://shop.netgrocer.com/shop.
aspx?
&sid=320614&sid_guid=af2c586a-d56d-4a7c-93c2-c728e4e7bd78&strid=2D462&sh
opurl=productdetail.aspx&UPC=01300000113&ns=1



--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

Pan Ohco wrote:

> On Sun, 16 Oct 2005 15:48:35 -0400, ~patches~ wrote:
>
>
>>sf wrote:
>>
>>
>>>On Sun, 16 Oct 2005 08:25:16 -0400, ~patches~ wrote:
>>>
>>>
>>>
>>>> I have a pic of this dish but it was a
>>>>little to fuzzy so didn't bother posting it to tinypic.
>>>
>>>
>>>Talk to Kili about camera's. You need a macro lens.
>>
>>No I need a new camera - period. It's on my Christmas wish list and I
>>have certainly dropped enough highs as to what I want to DH - if he
>>messes up it might be bread pudding for him for a very long time!
>
>
> My wife and I would do the same as in "hint". Now if we find it in a
> cataloge, we circle it in red and write "HINT" on it , and place it on
> the others desk.
>
> Pan Ohco
>
Actually DH & do not do the thing with gifts under the tree and have
never done that even though we kept the tradition for the kids as in
gifts under the tree. Funny thing yDS has an attitude that likes to
come out and it did this past weekened when he made a smirky comment
about what we would be getting each other for Christmas. DH had that
little twinkle and calmly said *oh I'm pretty sure we're clear what we
are getting each other* See the secrete to a good relationship has
always been communication. Now I just have to leave a few subtle hints
for the kids

On Sun, 16 Oct 2005 20:07:18 GMT,
(S'mee) wrote:

>One time on Usenet, ~patches~ > said:
>
>> This appetizer doesn't involve any actual cooking. It is very easy to
>> make & always goes over well. I have a pic of this dish but it was a
>> little to fuzzy so didn't bother posting it to tinypic.
>>
>> You will need
>> 1 block cream cheese
>> 1 can crab meat, drained
>> ketchup
>> horseradish
>
><snip>
>
>Sounds good. I make something similar, but I use seafood sauce:

Me too, but I use canned salad shrimp instead of crab. That stuff is
great. One plate of it is never enough.

Carol

Carol Peterson wrote:
> On Sun, 16 Oct 2005 20:07:18 GMT,
> (S'mee) wrote:
>
> >One time on Usenet, ~patches~ > said:
> >
> >> This appetizer doesn't involve any actual cooking. It is very easy to
> >> make & always goes over well. I have a pic of this dish but it was a
> >> little to fuzzy so didn't bother posting it to tinypic.
> >>
> >> You will need
> >> 1 block cream cheese
> >> 1 can crab meat, drained
> >> ketchup
> >> horseradish
> >
> ><snip>
> >
> >Sounds good. I make something similar, but I use seafood sauce:
>
> Me too, but I use canned salad shrimp instead of crab. That stuff is
> great. One plate of it is never enough.
>
> Carol

LOL - and my variation is to spread the cream cheese out on the plate,
spreading the cocktail sauce all over it, then topping with the crab.
Sort of like a cream-cheese pizza.

Lisa Ann

Pan Ohco wrote:

> West Indies Salad
>
> Ingredients:
> 1 pound jumbo lump crab meat
> 1 mild, medium onion, thinly sliced into rings (Vidalia, if possible)
> 6 ounces cider vinegar
> 3 ounces mild flavored Veg. oil
> 4 ounces ice water
>
> Layer crab and onions. Add salt and white pepper to taste.
> Mix vinegar, oil, and water and pour over crab meat mixture.
> Refrigerate overnight, covered with plastic wrap

I'd change this significantly by using a mixture of rice wine vinegar and
lime juice instead of the cider vinegar, cutting out the water, adding a
couple sliced habañeros, and then mixing with avocado chunks just before
serving. Maybe garnish with cilantro.

I wonder how it would be if you used red onions and pickled them in the
vinegar before adding the other ingredients. I just might try that.

Bob

On Sun, 16 Oct 2005 14:17:41 -0500, Pan Ohco > wrote:
>
> Try this
>
> West Indies Salad
>
>
> Ingredients:
> 1 pound jumbo lump crab meat
> 1 mild, medium onion, thinly sliced into rings (Vidalia, if possible)
> 6 ounces cider vinegar
> 3 ounces mild flavored Veg. oil
> 4 ounces ice water
>
> Layer crab and onions. Add salt and white pepper to taste.
> Mix vinegar, oil, and water and pour over crab meat mixture.
> Refrigerate overnight, covered with plastic wrap


Is this like what Wintzell's Oyster House in Mobile serves,
Pan? That was some great crab salad...

Ariane

On 16 Oct 2005 21:26:01 -0500, "Bob Terwilliger"
> wrote:

>Pan Ohco wrote:
>
>> West Indies Salad
>>
>> Ingredients:
>> 1 pound jumbo lump crab meat
>> 1 mild, medium onion, thinly sliced into rings (Vidalia, if possible)
>> 6 ounces cider vinegar
>> 3 ounces mild flavored Veg. oil
>> 4 ounces ice water
>>
>> Layer crab and onions. Add salt and white pepper to taste.
>> Mix vinegar, oil, and water and pour over crab meat mixture.
>> Refrigerate overnight, covered with plastic wrap
>
>I'd change this significantly by using a mixture of rice wine vinegar and
>lime juice instead of the cider vinegar, cutting out the water, adding a
>couple sliced habañeros, and then mixing with avocado chunks just before
>serving. Maybe garnish with cilantro.
>
>I wonder how it would be if you used red onions and pickled them in the
>vinegar before adding the other ingredients. I just might try that.

Well, at least you left the crab in. Or was that an oversight? <G>

Carol

Carol wrote:

>>> West Indies Salad
>>>
>>> Ingredients:
>>> 1 pound jumbo lump crab meat
>>> 1 mild, medium onion, thinly sliced into rings (Vidalia, if possible)
>>> 6 ounces cider vinegar
>>> 3 ounces mild flavored Veg. oil
>>> 4 ounces ice water
>>>
>>> Layer crab and onions. Add salt and white pepper to taste.
>>> Mix vinegar, oil, and water and pour over crab meat mixture.
>>> Refrigerate overnight, covered with plastic wrap
>>
>> I'd change this significantly by using a mixture of rice wine vinegar and
>> lime juice instead of the cider vinegar, cutting out the water, adding a
>> couple sliced habañeros, and then mixing with avocado chunks just before
>> serving. Maybe garnish with cilantro.
>>
>> I wonder how it would be if you used red onions and pickled them in the
>> vinegar before adding the other ingredients. I just might try that.
>
> Well, at least you left the crab in. Or was that an oversight? <G>


Oh, that's right; I'd use pounded-and-sliced conch instead. :-Þ

(I *did* say that the changes were SIGNIFICANT.)

Bob

On 17 Oct 2005 04:42:15 -0500, "Bob Terwilliger"
> wrote:

>Carol wrote:
>
>>>> West Indies Salad
>>>>
>>>> Ingredients:
>>>> 1 pound jumbo lump crab meat
>>>> 1 mild, medium onion, thinly sliced into rings (Vidalia, if possible)
>>>> 6 ounces cider vinegar
>>>> 3 ounces mild flavored Veg. oil
>>>> 4 ounces ice water
>>>>
>>>> Layer crab and onions. Add salt and white pepper to taste.
>>>> Mix vinegar, oil, and water and pour over crab meat mixture.
>>>> Refrigerate overnight, covered with plastic wrap
>>>
>>> I'd change this significantly by using a mixture of rice wine vinegar and
>>> lime juice instead of the cider vinegar, cutting out the water, adding a
>>> couple sliced habañeros, and then mixing with avocado chunks just before
>>> serving. Maybe garnish with cilantro.
>>>
>>> I wonder how it would be if you used red onions and pickled them in the
>>> vinegar before adding the other ingredients. I just might try that.
>>
>> Well, at least you left the crab in. Or was that an oversight? <G>
>
>
>Oh, that's right; I'd use pounded-and-sliced conch instead. :-Þ

That's better! Sheesh!

>(I *did* say that the changes were SIGNIFICANT.)

That you did, that you did. LOL!

>Bob

Carol

On Mon 17 Oct 2005 02:48:43a, Carol Peterson wrote in rec.food.cooking:

> On 17 Oct 2005 04:42:15 -0500, "Bob Terwilliger"
> > wrote:
>
>>Carol wrote:
>>
>>>>> West Indies Salad
>>>>>
>>>>> Ingredients:
>>>>> 1 pound jumbo lump crab meat
>>>>> 1 mild, medium onion, thinly sliced into rings (Vidalia, if
>>>>> possible) 6 ounces cider vinegar
>>>>> 3 ounces mild flavored Veg. oil
>>>>> 4 ounces ice water
>>>>>
>>>>> Layer crab and onions. Add salt and white pepper to taste.
>>>>> Mix vinegar, oil, and water and pour over crab meat mixture.
>>>>> Refrigerate overnight, covered with plastic wrap
>>>>
>>>> I'd change this significantly by using a mixture of rice wine vinegar
>>>> and lime juice instead of the cider vinegar, cutting out the water,
>>>> adding a couple sliced habañeros, and then mixing with avocado chunks
>>>> just before serving. Maybe garnish with cilantro.
>>>>
>>>> I wonder how it would be if you used red onions and pickled them in
>>>> the vinegar before adding the other ingredients. I just might try
>>>> that.
>>>
>>> Well, at least you left the crab in. Or was that an oversight? <G>
>>
>>
>>Oh, that's right; I'd use pounded-and-sliced conch instead. :-Þ
>
> That's better! Sheesh!
>
>>(I *did* say that the changes were SIGNIFICANT.)

Yes, enough so as to give it another name. Both recipes sound good to me.

> That you did, that you did. LOL!
>
>>Bob
>
> Carol
>

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Mon, 17 Oct 2005 03:50:28 GMT, Ariane Jenkins wrote:

>On Sun, 16 Oct 2005 14:17:41 -0500, Pan Ohco > wrote:
>>
>> Try this
>>
>> West Indies Salad
>>
>>
>> Ingredients:
>> 1 pound jumbo lump crab meat
>> 1 mild, medium onion, thinly sliced into rings (Vidalia, if possible)
>> 6 ounces cider vinegar
>> 3 ounces mild flavored Veg. oil
>> 4 ounces ice water
>>
>> Layer crab and onions. Add salt and white pepper to taste.
>> Mix vinegar, oil, and water and pour over crab meat mixture.
>> Refrigerate overnight, covered with plastic wrap
>
>
> Is this like what Wintzell's Oyster House in Mobile serves,
>Pan? That was some great crab salad...
>
>Ariane

Very similar Ariane, it's a local thing. By the way just heard on T.V
the other night that Wintzell's will be reopening in about a week.
They will be finished rebuilding after Katrina.


Pan Ohco

On Mon, 17 Oct 2005 09:39:55 -0500, Pan Ohco > wrote:
>
> Very similar Ariane, it's a local thing. By the way just heard on T.V
> the other night that Wintzell's will be reopening in about a week.
> They will be finished rebuilding after Katrina.

Thanks, Pan, I'd wondered about that. I hadn't heard of "West
Indies" to describe that particular salad anywhere else. And good for
Wintzell's, I'm glad to hear they're sticking around and will be re-opening!

Ariane