Crab West Indies Salad Ingredients: Note from Joanne Hilton, owner: The following recipe is from Iler Pope, owner of the famous New Orleans neighborhood restaurant, cafe Atchafalaya on Louisiana Avenue at the edge of New Orleans' Garden District. Iler is the best Southern/Creole cook in this region. She is from the Mississippi Delta region and her food is renowned for its quality, freshness and gourmet taste. 1 pound jumbo lump crabmeat 1 medium onion chopped (Vidalia if in season) Celery seed Capers Bay leaves 6 ounces cider vinegar 3 ounces Wesson oil 4 ounces ice water Layer crab and onions, sprinkling each layer with celery seed and capers and tossing in a few bay leaves (2 or 3) in each layer. You can add salt and white pepper if you like. Mix vinegar, oil and water and pour over crabmeat mixture. Refrigerate overnight. Note: I like to serve this on top of a thick slice of Creole tomato. I also serve a creole mayonnaise to go on top.