West Indies Salad
Ingredients
- On the way to Dauphin Island from Mobile Alabama, you pass a local restaurant called Bayley's. Bill Bayley, the founder, is credited with inventing the West Indies Salad which is a layered concoction of onions and crab meat marinated in a simple oil and vinegar dressing. Mr. Bayley was very generous with his recipe and it has been published in numerous cookbooks as well as the Mobile Press Register. It is simple to make and simply delicious. I suggest eating West Indies Salad atop fresh salad greens. The salad greens cut the richness of the crab. Also, squeeze on fresh lemon or lime before eating.
- 1 medium sweet onion finely diced (I prefer Vidalia)
- 1 pound fresh crabmeat I use a combination of lump and claw meat
- 4 ounces Wesson oil
- 3 ounces vinegar mild flavored such a rice or Prosecco
- 4 ounces ice water
- salt and pepper
Instructions
- Spread half of the onion over bottom of large dish. Cover with separated crab lumps, then the remaining onion. Salt and pepper. Mix oil, vinegar and ice water and pour over crab covering all. Cover and marinate for two to twelve hours. Toss lightly before serving.
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