West Indies Salad Food

WEST INDIES SALAD

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

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

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.