West Indies Salad
A chilled Mobile Bay classic of fresh lump crabmeat marinated in oil, vinegar, and onion, invented at a Mobile restaurant in 1947.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Glass mixing bowl
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 17
- carbs
- 6
- protein
- 20
- calories
- 260
Instructions
- 1
Spread half of the chopped onion across the bottom of a bowl.
- 2
Add the crabmeat on top. Cover with the remaining chopped onion.
- 3
Whisk the oil, water, vinegar, salt, and pepper together.
- 4
Pour the marinade evenly over the crab and onion. Do not stir.
- 5
Cover and refrigerate for at least 2 hours and up to 8.
- 6
Toss gently right before serving. Spoon the salad into bowls.
Chef's tips
Use the freshest jumbo lump crabmeat you can find. Handle it gently to keep the lumps whole, and chill at least 2 hours to mellow the onion.
Storage
Keep refrigerated and eat within 24 hours for best texture.
Reheating
Served cold; do not reheat.
Common mistakes to avoid
- •Stirring too roughly and breaking up the tender crab lumps
- •Skipping the chill time, which leaves the raw onion tasting too sharp
Serving suggestions
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