Instructions

Step 1

Finely chop onion. Spread half of the onions in the bottom of a medium mixing bowl. Arrange crabmeat on top of chopped onions, then cover with remaining onions. Season to taste with salt and pepper.

Step 2

Pour oil, vinegar, and 1⁄2 cup ice-cold water over salad. Cover and marinate in the refrigerator for at least 2 hours or overnight. Toss lightly before serving.

Finely chop onion. Spread half of the onions in the bottom of a medium mixing bowl. Arrange crabmeat on top of chopped onions, then cover with remaining onions. Season to taste with salt and pepper.

Pour oil, vinegar, and 1⁄2 cup ice-cold water over salad. Cover and marinate in the refrigerator for at least 2 hours or overnight. Toss lightly before serving.

Recipes

West Indies Salad

Name: West Indies Salad
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 small yellow onion, peeled; 1 lb. jumbo lump crabmeat, well picked over; 1 ⁄ 2 cup vegetable oil; 6 tbsp. cider vinegar; Salt and freshly ground black pepper

Serves
serves 4

Created by Alabama restaurateur Bill Bayley in 1947, this delicious, easy-to-make crab salad has long been popular throughout Mobile—our version came from Wintzell's Oyster House.

Ingredients

1 small yellow onion, peeled
1 lb. jumbo lump crabmeat, well picked over
¹⁄₂ cup vegetable oil
6 tbsp. cider vinegar
Salt and freshly ground black pepper

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Instructions

Step 1

Finely chop onion. Spread half of the onions in the bottom of a medium mixing bowl. Arrange crabmeat on top of chopped onions, then cover with remaining onions. Season to taste with salt and pepper.

Step 2

Pour oil, vinegar, and 1⁄2 cup ice-cold water over salad. Cover and marinate in the refrigerator for at least 2 hours or overnight. Toss lightly before serving.

Finely chop onion. Spread half of the onions in the bottom of a medium mixing bowl. Arrange crabmeat on top of chopped onions, then cover with remaining onions. Season to taste with salt and pepper.
Pour oil, vinegar, and 1⁄2 cup ice-cold water over salad. Cover and marinate in the refrigerator for at least 2 hours or overnight. Toss lightly before serving.