The Ultimate Ladies’ Lunch Recipe: West Indies Salad

Nealey Dozier
Nealey Dozier
Nealey Dozier is a former wedding planner turned chef, culinary instructor, recipe developer, and food writer. She is based in Atlanta. You can find more of her Southern adventures in eating and entertaining at www.dixiecaviar.com.
published Apr 11, 2011
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Credit: Apartment Therapy

Serves4 to 6

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It’s April, which means invitations to weddings, engagement parties, bridal luncheons, and baby showers are flooding my mailbox. Being the proper southern lady, I’m obligated to put on my pearls, brush my hair, and show up with a smile on my face and gift in my hand.

(Image credit: Apartment Therapy)

I may secretly be wanting to crawl out of the nearest window, but there is always one thing that keeps me coming back for more. That’s good food, and lots of it. The ladies-who-lunch crowd don’t mess around when it comes to hosting a swell party. Knorr’s spinach dip, chicken salad sandwiches, and ambrosia are guaranteed to make an obligatory appearance. (Hey, no complaints here!)

One of my all-time favorites is the West Indies Salad. It’s the ultimate ladies lunch. The zesty crab salad originated in Mobile, Alabama by Chef Bill Bayley in 1947. For years the recipe remained a well-guarded secret until it was later outed in a Mobile Junior League cookbook. Once revealed, the recipe’s popularity down South spread like wildfire. And why not? It’s light, make-ahead, and always a crowd-pleaser.

So whether you are entertaining for ten or two, I highly recommend this girly delight. Just don’t forget the saltines! Served with a few mimosas? Well even I might start playing pin-a-tail-on-the-baby…

(Image credit: Apartment Therapy)
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West Indies Salad

Serves 4 to 6

Nutritional Info

Ingredients

  • 1 pound

    (16 ounces) fresh lump crabmeat

  • 1

    small sweet onion, chopped fine

  • 1/2 cup

    canola oil

  • 1/2 cup

    ice cold water

  • 1/3 cup

    cider vinegar

  • 1/2 teaspoon

    salt

  • Freshly ground black pepper

  • Pinch of cayenne pepper (optional)

Instructions

  1. Scatter half of the chopped onion in the bottom of a serving bowl. Add half of the crabmeat. Layer remaining onion followed by remaining crabmeat.

  2. 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.

  3. Serve on a pile of butter lettuce with saltine crackers. Garnish with sliced lemons and oranges, if desired.

Related: Recipe: Thai Crab Salad with Chili, Ginger, and Coconut

(Images: Nealey Dozier)

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Lunch
Salad