Justin Wilson's Crab Slaw:

Serves 8-10

1 small head cabbage,shredded
1 c.thinly sliced green bell pepper
2 medium onions,sliced thin into half rings
1 lb.white crab meat,pick over for any shells
1/4 c.olive oil
1/4 c.wine vinegar
1/2 tsp.garlic powder
4 Tbls.mayonnaise
salt to taste
Louisiana hot sauce or ground cayenne pepper to taste


In a large bowl,combine the veggies & crabmeat.Mix well & refrigerate.In a small bowl,whisk together the oil,vinegar,garlic powder,mayonnaise,salt & hot sauce.Pour over the veggies & mix til coated.Serve immediately or chill,til ready to serve.