West Indies Salad Food
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.
WEST INDIES SALAD
This is a delicious, light salad which works well as a starter for a summer dinner party or as a main dish served for lunch. If you cannot find a Vidalia onion, you can use another type of sweet onion, but do make sure you use a sweet onion. Make sure you buy your avocados 2 or 3 days in advance so they will be ripe by the time you assemble the salad. For the lettuce, I prefer to use Boston lettuce, but you could use a handful of spring mix if you like.
Provided by xtine
Categories Crab
Time P1D
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Check the crabmeat for any cartilage which may have been overlooked during processing. The best way to do this is with your hands, because the cartilage is hard to see. So wash your hands well and feel through all the crabmeat.
- Combine the crabmeat and the onion, and layer in a glass bowl.
- To make the dressing, whisk together the soybean oil, cider vinegar, water, salt, pepper, and cayenne.
- Pour the dressing over the crab and onion mixture. Cover and refrigerate for at least 24 hours.
- When ready to serve the salad, slice the tomatoes and avocados, or cut into wedges, according to preference. Place a lettuce leaf on each plate, and arrange the tomatoes and avocado on top of the lettuce.
- Toss the crabmeat and onion mixture and adjust seasonings, if necessary.
- Top the avocados and tomatoes with the crabmeat mixture.
Nutrition Facts : Calories 520.9, Fat 43.4, SaturatedFat 6.7, Cholesterol 88.4, Sodium 641.2, Carbohydrate 12.3, Fiber 7.9, Sugar 2.6, Protein 23.4
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- Place half of the crabmeat gently in the bottom of a large glass bowl or plastic container with a tight-fitting lid, carefully picking out any shell. Sprinkle with half of the salt and pepper. Cover crab with half of the onion slices. Repeat with remaining crab, salt, pepper, and onion slices.
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- 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.
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