West Indies Salad

  • Serves

    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
  • 12 cup vegetable oil
  • 6 tbsp. cider vinegar
  • Salt and freshly ground black pepper


Step 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.

Step 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.

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