West Indies Salad is a variation of crab meat ceviche that originated in the Mobile, Alabama area.[1][2] West Indies salad was created by the restaurateur William "Bill" Bayley, Sr.,[1] the owner of Bayley's Steak House south of Mobile on Dauphin Island Parkway, in 1947. He was inspired while working as a ship steward on a ship docked in the Cayman Islands.[1]
There are variations of the recipe,[3] but the ingredients should always include lump blue crab meat, diced sweet white onions, cider vinegar,[4] salt, pepper, and vegetable oil (traditionally Wesson oil). There are recipes in the cookbook of the Junior League of Mobile (first published in the 1964 version of this cookbook) and the recently in the Times Picayune of New Orleans.[5] The dish is offered in many restaurants in the Mobile Bay area.[1]
See also
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References
edit- ^ a b c d Stern, Jane; Stern, Michael (2009). 500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them. Houghton Mifflin Harcourt. pp. 208–210. ISBN 978-0547059075.
- ^ The Ultimate Ladies' Lunch Recipe: West Indies Salad | The Kitchn
- ^ "Mr. Bailey's West Indies Salad". Food.com. Retrieved 9 May 2014.
- ^ West Indies Salad | The Southern Table
- ^ Bienvenue, Marcelle (May 7, 2014). "Devilishly Delicious, Some Tasty Recipes for Using Local Blue Crabs". Times Picayune.
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