Hi! Welcome to our monthly recipe feature where we share some of our favorite culinary creations which you can also easily prepare in your own kitchen.
When it comes to the Gulf Coast, there is no more quintessential dish than West Indies Salad. It was said to be originated by Mobile restaurateur, Bill Bayley, in the late 1940’s who served on many voyages to the West Indies. For years it remained the South’s best secret until it was later outed in a Mobile Junior league cookbook. Since then, there have been many adaptations to this tasty recipe but our favorite version came from Saveur’s article on Wintzell’s Oyster House in Mobile.
Whether it’s severed over an heirloom tomato or on a bed of beautiful bibb lettuce, Chef David’s salad is light, refreshing and so simplistic. So whether you are entertaining for ten or two, we highly recommend whipping up a batch for yourself or better yet shop local and pick up a pint or two from The Pantry at Orange Beach Concierge.
- 1 small yellow onion, peeled
- 1 pound jumbo lump crabmeat, well picked over
- 1/2 cup vegetable oil
- 6 tablespoons cider vinegar
- salt and freshly ground pepper
Finely chop onion. Spread half the onions in the bottom of medium mixing bowl. Arrange crab on top of chopped onions, then cover with remaining onions. Season to taste with salt and pepper.
Pour oil, vinegar and 1/2 cup ice-cold water over salad. Cover and marinate in the refrigerator for at least two hours or overnight. Toss lightly before serving.