Lulus West Indies Salad Recipes
WEST INDIES SALAD
MY FRIEND RUTH USE TO MAKE THIS SALAD FOR PARTIES
Provided by FANNIE MCCOY @ZAYDEN2
Categories Other Salads
Number Of Ingredients 6
Steps:
- LAYER HALF ONION IN LARGE MIXING BOWL. ARRANGE CRABMEAT ON ONION LAYER.SPRINKLE REMAINING ONION OVER CRABMEAT, SEASON WITH SALT AND PEPPER
- IN THIS ORDER POUR OVER SALAD...SALAD OIL, VINEGAR, AND ICE WATER.
- COVER AND ALLOW TO MARINATE FROM 2-12 HOURS (THE LONGER THE BETTER ) WHEN READY TO SERVE TOSS LIGHTLY BUT DO NOT STIR..
MR. BAYLEY'S WEST INDIES SALAD
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).
Provided by Recipewrestler
Categories Crab
Time 12h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Follow these instructions to the letter!
- Spread half of onion over bottom of large bowl.
- Cover with separated crab lumps.
- Add the remaining onion.
- Salt and pepper.
- Pour oil, vinegar and ice water over all.
- Cover and marinate 2-12 hours.
- Toss lightly before serving.
- Serve as a"salad" on a bed of lettuce or on crackers as an appetizer.
- Variation: Substitute royal red shrimp for the crabmeat.
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