West Indies Salad An Easy Make Ahead Salad Recipe from Alabama


West Indies Salad

Step 2. Spread the crabmeat in a flat layer on the baking sheet and carefully pick through it for any bits of shell or cartilage without breaking up the lumps. Season the crabmeat with the salt.


West Indies Salad Recipe โ€ข Rouses Supermarkets Recipe Recipes, West

Directions. Step 1. Line the bottom of a large mixing bowl with half of chopped onion. Add crab meat, and top with remaining chopped onion; sprinkle with salt and pepper. Advertisement. Step 2. Pour oil, vinegar, and water, in order, over crab meat mixture. (Do not stir.) Cover and chill 2 to 12 hours.


West Indies Salad, An Alabama Original The Travel Bite

West Indies Salad. According to local lore, Mobile restaurateur Bill Bayley originated the recipe for his Bayley's Restaurant in the late 1940s. The dish made use of the area's abundant supply of blue crab meat. But while West Indies Salad is fairly prevalent on menus in Mobile, you'll probably need to hit the kitchen and whip up a batch.


West Indies Salad Roadfood

Ingredients. 1 small yellow onion, peeled. 1 lb. jumbo lump crabmeat, well picked over. 1 โ„ 2 cup vegetable oil. 6 tbsp. cider vinegar. Salt and freshly ground black pepper. Created by Alabama.


West Indies Salad The Washington Post

The West Indies Salad is just fine as soon as it's finished, but we highly recommend covering, labeling, and dating the mixture and letting it marinate for at least 24 hours before you serve it up. The next day will be like unwrapping Christmas presents when you open the fridge. 7.


Thoughts of a Bama Belle Foodie Friday! West Indies Salad

Directions. Spread half the chopped onion over the bottom of a large bowl. Cover with separated crab lumps and then the remaining onion. Season with salt and pepper. Add the oil and vinegar. Strain the ice through a sieve to remove the ice cubes, then add the well-chilled water to the salad. Cover and refrigerate for at least 2 hours and up to.


Pin on Recipes Seafood

Cover crab with half of the onion slices. Repeat with remaining crab, salt, pepper, and onion slices. Step 2. Whisk together oil and vinegar, and pour over layers. Place ice cubes in a liquid measuring cup. Fill with water until volume reaches 1/3 cup; pour ice and water over crab mixture. Cover and chill 2 hours. Step 3.


West Indies Salad Syrup and Biscuits

In the summertime, Bayley's serves about 50 pounds of crab claws per week. And they go through about 30 pounds of West Indies salad every week, too, especially during football season.


West Indies Salad Syrup and Biscuits

Combine canola oil, cider vinegar, salt, pepper, and cayenne and whisk thoroughly. Pour over the crabmeat and onion mixture, followed by the ice water. Press mixture down gently with a spoon. Cover and refrigerate for 2 hours or up to 24 hours. Serve on a pile of butter lettuce with saltine crackers.


West Indies Salad, An Alabama Original The Travel Bite

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 cold as a "salad" on a bed of lettuce, or in a small bowl with lemon wedge and Saltine Crackers on the side. To.


West Indies Salad, An Alabama Original The Travel Bite

West Indies Salad April 05, 2016. I love a good food story, especially when it has southern roots. I love it even better when it begins in Alabama. Alabamians are some of the most creative and resourceful people in the country. From the green hills of north Alabama to the sandy beaches in the south, the people of Alabama have learned to use the.


Compleat West Indies Salad Alabama Gulf Seafood Seafood dishes

1. Spread half the onion over the bottom of a large bowl. Cover with separated crab lumps and then remaining onion. Season with salt and pepper.


West Indies Salad, An Alabama Original The Travel Bite Cold Salad

Method. In a 1 to 2 quart Mason jar, make alternating layers of crabmeat and onion. Combine the oil, vinegar, pepper, and salt and pour it over the crabmeat. Top the crabmeat with crushed ice. Cover and refrigerate 24 hours. Serve dusted with paprika and garnished with parsley, accompanied by saltines.


West Indies Salad, An Alabama Original The Travel Bite

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.


West Indies Salad, An Alabama Original The Travel Bite

West Indies salad. West Indies Salad is a variation of crab meat ceviche that originated in the Mobile, Alabama area and is still a regional seafood delicacy enjoyed today. [1] [2] West Indies salad was created by the restaurateur William "Bill" Bayley, Sr., [1] the owner of Bayley's Steak House south of Mobile on Dauphin Island Parkway, in 1947.


West Indies Salad Syrup and Biscuits

In 1947, at an eatery on Alabama's Gulf Coast, Bill Bayley invented something he called a "West Indies salad.". The enterprising restauranteur used cider vinegar, vegetable oil, and yellow.

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