12 hrs 20 mins
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).
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- 1Follow these instructions to the letter!
- 2Spread half of onion over bottom of large bowl.
- 3Cover with separated crab lumps.
- 4Add the remaining onion.
- 5Salt and pepper.
- 6Pour oil, vinegar and ice water over all.
- 7Cover and marinate 2-12 hours.
- 8Toss lightly before serving.
- 9Serve as a"salad" on a bed of lettuce or on crackers as an appetizer.
- 10Variation: Substitute royal red shrimp for the crabmeat.
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Nutritional Facts for Mr. Bayley's West Indies Salad
Serving Size: 1 (145 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 390.6
- Calories from Fat 268
- Total Fat 29.7 g
- Saturated Fat 3.8 g
- Cholesterol 86.0 mg
- Sodium 431.1 mg
- Total Carbohydrate 3.8 g
- Dietary Fiber 0.4 g
- Sugars 1.2 g
- Protein 25.5 g