This is pretty close to what we used to have at Roussos, though far too much oil. Half the oil is plenty. Also - serve in lettuce cups.
West Indies Salad
Credit: Erik Rank
SERVES 4
Created by Alabama restaurateur Bill Bayley in 1947, this delicious, easy-to-make crab salad has long been popular throughout Mobile—our version came from Wintzell's Oyster House.
1 small yellow onion, peeled
1 lb. jumbo lump crabmeat, well picked over
Salt and freshly ground black pepper
1⁄2 cup vegetable oil
6 tbsp. cider vinegar
1. Finely chop onion. Spread half of the onions in the bottom of a medium mixing bowl. Arrange crabmeat on top of chopped onions, then cover with remaining onions. Season to taste with salt and pepper.
2. Pour oil, vinegar, and 1/2 cup ice-cold water over salad. Cover and marinate in the refrigerator for at least 2 hours or overnight. Toss lightly before serving.
Ratings & Reviews (2)
This salad is the quintessential regional dish of the Lower Alabama Gulf Coast area. It was invented by the late Bill Bayley, who owned a steak and seafood restaurant of good repute. It must be prepared exactly as directed, with careful layering. Use the coldest ice water you can find in the recipe. The longer this one marinates, the better. The recipe sounds simple, but the results are indescribably delicious. This well-guarded recipe was finally published in 1964 in the Junior League of Mobile cookbook, Recipe Jubilee. Cooking time refers to time needed to marinate (2-12 hours).
West Indies Salad
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