West Indies Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 medium yellow onion, finely chopped
1 lb. lump crabmeat (do not use only claw meat)
Salt and freshly ground black pepper
4 oz (1/2 cup Wesson oil or Canola oil)
3 oz (6 tablespoons cider vinegar)
4 oz coldest ice water
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Directions: |
Directions:Follow the recipe exactly according to the directions as regards to the layers and the ice water (no, I don't know why?!).
Finely chop onion. Spread half of the onions in the bottom of a medium Tupperware container. Arrange crabmeat on top of chopped onions, then cover with remaining onions. Season to taste with salt and pepper.
Pour oil, vinegar, and 1/2 cup ice-cold water over all. Cover and marinate in the refrigerator for 2-12 hours. Overnight is best.Toss lightly before serving with saltine crackers.
Traditionally served on a bed of chopped lettuce with saltine crackers, but typically eaten straight out of the Tupperware. |
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Number Of
Servings: |
Number Of
Servings:Fewer than you might think |
Preparation
Time: |
Preparation
Time:At least 2 hours |
Personal
Notes: |
Personal
Notes: There are few things in life better.
This (with fried crab claws, and those are not available outside the upper Gulf Coast) is THE quintessential Mobile dish. Supposedly developed by Mr. Bill Bayley who owned a restaurant in Mobile many years ago. Favorite dish of the Wallis family, and beach goers everywhere.
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