West Indies Salad

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A specialty of Alabama seafood restaurants, West Indies salad is at once rich and piquant. It is served cool by the bowl – frequently family style for the whole table, accompanied by saltine crackers. It usually is an appetizer, but often is eaten in double portions as an entrée. Needless to say, everything depends on the goodness of the lump crabmeat. The West Indies Salad pictured here is from Jubilee Seafood of Montgomery, Alabama

Roadfood review of Jubilee Seafood

1 pound fresh lump crabmeat, picked clean
2/3 cup chopped sweet onion
1/4 cup light salad oil
1/3 cup cider vinegar
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup crushed ice
paprika
chopped parsley
saltine crackers

In a 1 to 2 quart Mason jar, make alternating layers of crabmeat and onion. Combine the oil, vinegar, pepper, and salt and pour it over the crabmeat. Top the crabmeat with crushed ice. Cover and refrigerate 24 hours. Serve dusted with paprika and garnished with parsley, accompanied by saltines.

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