I live just down the road from Bayleys and their West Indies Salad is amazing. It is one of those special dishes that you have to try when you visit. Like a muffaletta or gumbo in New Orleans, BBQ brisket in Texas, Lobster rolls and clam chowder in Maine, etc. BTW, you can call Bayleys and if you are going to pass by on your vacation to Dauphin Island or for any other reason and order their West Indies Salad by the quart. We do it all the time when we need to bring something to a get together and it is always the first dish to disappear.
add one pouch of rubust itialin dressing to this and enjoy. i live in mobile al and bailey's had the original recipe but trust me on this!
Baileys recipe is incorrect as to layers...New Bill Bayley, but his recipe was for single serving...for family, build a minimum of 4 layers...one layer of dark/claw, another layer of white/body crab meat...always wait 24 hours before serving.
I was born and raised in Mobile, AL. My family made a special outing to Bill Bailey's restaurant which I always looked forward to! Bailey's West Indies Salad was always something that we ordered! That, along with their fried crab claws were our dinner... Although I was young, I still remember Mr. Bailey and walking through the kitchen area to the dining area in the rear of the restaurant!
Do not, I repeat, do not deviate from this recipe. If you do, you will not have Bill Bayley's West Indies Salad. Save your experimenting with herbs, etc on cheaper lettuce or shrimp, not on $25/lb large lump crabmeat!!
I have been making this recipe for 40 years. Adding any extra seasonings is a definite screwup. I use half cider vinegar, and half rice wine vinegar now, as it brings up the crab flavor a little better.
Used to eat this at Perry's Seafood (closed long ago) at the foot of the old Bayou Chico bridge in Pensacola in the 70's. Using white or yellow onions is the way to go and yes, keep the oil to a minimum.
Crabmeat as God intended it to be enjoyed!
Partly true. Bill Bayley was having dinner with Curtis and Mary Louise Bush in their new home on Dauphin Island. Mary Louise had recently returned from a visit with her son in Jamaica and prepared a wonderful salad she had discovered while visiting the West Indies. Bill asked her permission to use the recipe, to which she gladly obliged.
I grew up eating this dish and Bayley's and many other places on the Gulf Coast. For all you folks who keep reciting the mantra that, "if you don't do it precisely this way, it won't be right), relax. There are as many ways to make West Indies Salad as there are places that make it. Some of the versions are worse and some are quite a bit better. Don't be afraid to experiment!