Lulus West Indies Salad Recipes

WEST INDIES SALAD

WEST INDIES SALAD image

MY FRIEND RUTH USE TO MAKE THIS SALAD FOR PARTIES

Provided by FANNIE MCCOY @ZAYDEN2

Number Of Ingredients 6

Ingredients

1 medium onion ,finely chopped
1 pound(s) fresh lump crab meat
- salt and pepper
1/2 cup(s) salad oil
1/3 cup(s) cider vinegar
1/2 cup(s) ice water

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

Mr. Bayley's West Indies Salad image

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

Ingredients

1 medium onion, chopped fine
1 lb fresh lump crabmeat
4 ounces Wesson Oil
3 ounces cider vinegar
4 ounces ice water (as cold as you can get it)
salt and pepper

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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