Thursday, July 26, 2007

West Indies Salad

Ask anyone, not from the Mobile Alabama area, and I bet they have no idea what West Indies Salad is. I have asked Chefs here in Atlanta on more then one occasion and not one knew about it -and I am OK with that. This is about the best thing I can tell a person about my hometown, it was invented here. Not many folks know about it.

It is one of the best things you will ever put in you mouth. It is also one of the simplest dishes to prepare. And the fellow who invented it, his name was Bailey, was way ahead of the current thought of chefs, which is fresh and simple.

I am not gonna say a lot about this salad, you just need to make it yourself and enjoy, what else need be said. It just don’t get much better then this. You can thank me later, with a bowl full please.

This is all it takes: 1 lb white lump crabmeat
1 medium onion, finely chopped
4 o.z. wesson oil
4 o.z ice water
3 o.z. cider vinegar
salt and pepper to taste

Layer onion and crab in dish with cover; add salt and pepper to taste. Evenly distribute oil, then vinegar, and finally ice water over layered mixture. Cover tightly and marinate at least six hours, preferably overnight. Toss before serving in individual bowls on a leaf of lettuce.
4 Servings

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