05 October 2011

Bailey's West Indies Salad

This incredibly light and airy crab salad originated in a restaurant in Mobile, Alabama. It's the epitome of a fresh seafood dish, and is perfect for summer.

All you need is onion, lump crab meat (I'd recommend the jumbo lump crab meat as it is easier to pick shell out of), apple cider vinegar, oil, and ice water. It is important that you layer the onions, crab, and various liquids in the correct order. The recipe below is the original recipe, but my family and I have made a few variations that I think make it even more amazing. We use only half the onion so the crisp flavor of the crab can really shine. Also, once the crab meat has marinated, strain/drain the remaining liquid. By removing the oil, you will not only eliminate calories, but also keep the crab mixture from becoming too dense. This is typically eaten with crackers, but my friends and I love to pair it with salty tortilla chips (or simply eat it on it's own - it just doesn't need any help!). It goes great with steak, too, for a surf and turf variation. I've also seen it served mixed with olives and capers.

Great on its own, great with anything else, I could eat this any day of the week!

medium onion, finely chopped (we only use 1/2-2/3 this amt)
1 lb. fresh lump crab meat
4 oz. salad oil
3 oz. apple cider vinegar
4 oz. ice water
salt and pepper to taste

Spread half of onion in the bottom of a large bowl. 
Spread out separated crab lumps and then remaining onions. 
Sprinkle with salt and pepper. 
Pour oil, vinegar, and ice water over all. 
Cover and marinate for 2 to 12 hours. 
Drain (optional) and toss lightly before serving.

4 servings

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