West Indies Salad
Submitted by batstead
Classic West Indies crab salad marinated in olive oil, vinegar, and ice water with sweet onions. A Gulf Coast favorite with just 6 ingredients that lets fresh crab shine.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
1 hrsWest Indies salad is a Gulf Coast legend, born in Mobile, Alabama, and it’s the kind of recipe that trusts good ingredients to do all the talking.
Fresh lump crab meat gets layered with chopped onion, dressed in olive oil and vinegar, then topped with ice water and left to marinate for at least an hour.
That’s it. No herbs, no spices, no fuss.
The ice water keeps the crab cool and firms it up while the oil and vinegar soak in, creating a clean, briny, tangy bite that’s pure summer on a plate.
Chef Tips
- Use the best lump crab meat you can get your hands on. This recipe has nowhere to hide, so quality matters more here than in almost any other dish.
- Chop the onions fine. You want their sweetness in every bite, not big raw chunks overpowering the delicate crab.
- Marinate for at least an hour, but overnight is even better. The flavors meld and the crab absorbs that vinaigrette beautifully.
- Serve it cold, scooped onto crackers or butter lettuce leaves as an appetizer, or pile it on a plate as a light main course.
Ingredients
Directions
Put onions in bowl, add meat, salt, and pepper.
Then oil, vinegar, and ice water in that order, let set at least 1 hour before serving.
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