West Indies Salad

I've only found this delicious side dish in the beautiful town of Mobile, Alabama.



  • 1 medium onion, finely chopped
  • 1 lb fresh lump crab meat
  • 4 oz vegetable oil
  • 3 oz cider vinegar
  • 4 oz ice water (as cold as you can get it)
  • salt & pepper


Spread half of onion over bottom of large bowl. Cover with separated crab lumps. Add the remaining onion Salt & 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 crab meat.

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