Instructions: Layer crab and onions, sprinkle each layer with celery seed and capers, and toss in a few bay leaves (2 or 3) in each layer. You can add salt and white pepper if you like, I rarely do.

Mix vinegar, oil, and water and pour over crabmeat mixture. Refrigerate overnight.

Comments: I like to serve this on top of a thick slice of Creole tomato. I also serve a creole mayonnaise to go on top.

The 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. Shes from the Mississippi Delta region and her food is renowned for its quality, freshness & gourmet taste.

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