West Indies Salad Recipe
Mobilian Lucy Lott shares her recipe for West Indies salad — perfect for dining outdoors on a hot summer day. It’s a classic Mobile-area recipe that is widely known and always appreciated.
SERVES 10
Ingredients
1 medium onion, finely chopped
1 pound fresh jumbo lump crabmeat, picked through for shells
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegetable oil
1/4 cup cider vinegar
1/2 cup cold water
1 head Bibb lettuce leaves
1 sleeve saltine crackers
Directions
Line the bottom of a serving bowl with half the chopped onion. Add crabmeat, and top with remaining chopped onion. Sprinkle with salt and pepper. Pour oil, vinegar and water one at a time over crab and onion layers. Do not stir. Cover and chill for 2 to 12 hours. Serve cold over Bibb lettuce, alongside crackers or both!
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
