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West Indies Salad April 05, 2016. I love a good food story, especially when it has southern roots. I love it even better when it begins in Alabama. Alabamians are some of the most creative and resourceful people in the country. From the green hills of north Alabama to the sandy beaches in the south, the people of Alabama have learned to use the.
West Indies Salad Seafood Salad, Crab Salad, Fish And Seafood, West
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. Created by Alabama.
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Combine canola oil, cider vinegar, salt, pepper, and cayenne and whisk thoroughly. Pour over the crabmeat and onion mixture, followed by the ice water. Press mixture down gently with a spoon. Cover and refrigerate for 2 hours or up to 24 hours. Serve on a pile of butter lettuce with saltine crackers.
West Indies Salad Recipe • Rouses Supermarkets
West Indies Salad. Despite the name, West Indies salad is a traditional American salad originating from Mobile, Alabama. This regional seafood delicacy is usually made with a combination of blue crab meat, diced white onions, cider vinegar, salt, black pepper, and vegetable oil (Wesson oil is preferred). The origins of this salad date back to.
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In 1947, at an eatery on Alabama's Gulf Coast, Bill Bayley invented something he called a "West Indies salad.". The enterprising restauranteur used cider vinegar, vegetable oil, and yellow.
Salad Free Stock Photo Public Domain Pictures
Spread half of onion over bottom of large bowl. Cover with separated crab lumps. Add the remaining onion. Salt and pepper. Pour oil, vinegar and ice water over all. Cover and marinate 2-12 hours. Toss lightly before serving. Serve cold as a "salad" on a bed of lettuce, or in a small bowl with lemon wedge and Saltine Crackers on the side. To.
West Indies Salad Three Friends and a Fork
West Indies Salad Junior League of Mobile | Seafood: Crab 4 Servings | Prep Time: 2-12 hours. What you need Ingredients. 4 oz Ice Water. 3 oz Cider Vinegar. 4 oz Vegetable Oil. To taste Salt and Pepper. 1 lb. Fresh Lump Crabmeat. 1 Medium Onion, freshly chopped. Steps. 1..
West Indies Salad Syrup and Biscuits
Step 2. Spread the crabmeat in a flat layer on the baking sheet and carefully pick through it for any bits of shell or cartilage without breaking up the lumps. Season the crabmeat with the salt.
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West Indies Salad. Ingredients: 1 small Vidalia onion, peeled and diced 1 lb. jumbo lump crabmeat (remove any shell-don't break lumps) Salt and freshly ground black pepper 1⁄2 cup vegetable oil 6 tbsp. cider vinegar 1/2 cup of ice cold water or crushed ice. Preparation:
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Spread half of the diced onion in the bottom of a one-quart bowl. Cover with crab meat. Add remaining onion to the top of the mixture. Whisk together oil, vinegar, and ice water; pour over crab and onion mixure. Cover and refrigerate, allowing salad to marinate for two to twelve hours. Toss lightly before serving.
West Indies Salad An Easy Make Ahead Salad Recipe from Alabama
Method. 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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Mix the oil, vinegar, & water in a separate bowl; whisk rapidly until incorporated (the ice cold water will inhibit complete emulsification of the liquid); and pour over the crab & onion mixture. Cover and marinate from 2 to 12 hours (the longer, the better). Toss lightly, and check seasoning before serving.
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A West Indies salad is actually a fast and easy make ahead salad perfect for lunch or a crab salad starter recipe for dinner. Originating in Mobile Alabama, this crab meat recipe is similar to ceviche in that the acidic marinade cooks it. Let's face it - a cold crab salad recipe would be great in southern Alabama where there's lots of.
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The West Indies Salad is just fine as soon as it's finished, but we highly recommend covering, labeling, and dating the mixture and letting it marinate for at least 24 hours before you serve it up. The next day will be like unwrapping Christmas presents when you open the fridge. 7.
West Indies Salad Syrup and Biscuits
Directions. Step 1. Line the bottom of a large mixing bowl with half of chopped onion. Add crab meat, and top with remaining chopped onion; sprinkle with salt and pepper. Advertisement. Step 2. Pour oil, vinegar, and water, in order, over crab meat mixture. (Do not stir.) Cover and chill 2 to 12 hours.
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Spread half of onion over bottom of large bowl. Cover with separated crab lumps. Add the remaining onion. Salt and pepper. Pour oil, vinegar and ice water over all. Cover and marinate 2-12 hours. Toss lightly before serving. Serve as a"salad" on a bed of lettuce or on crackers as an appetizer. Variation: Substitute royal red shrimp for the.
