Recipe by Recipewrestler
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).
Top Review by Bayou Gang
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.
- 1 medium onion, chopped fine
- 1 lb fresh lump crabmeat
- 4 ounces Wesson Oil
- 3 ounces cider vinegar
- 4 ounces ice water (as cold as you can get it)
- salt and pepper
Directions See How It's Made
- 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.