When it comes to the Lower Alabama Gulf Coast, there is no more quintessential dish than the West Indies Salad. It was (said to be) invented in Mobile, Alabama by William “Bill” Bayley, a former U.S. Merchant Marine who served on many voyages to the West Indies.
In 1947, Bayley, the Mobile, Alabama steak & seafood restaurateur combined his love for cucumbers and onions marinated in oil & vinegar, with the plentiful supply of blue crabs found on the Gulf Coast. Legend also has it that Bayley was the first man to batter and fry blue crab claws- the favorite finger food sold coast-to-coast in the US today, but he needed more dishes to make use of the lump meat. Bayley combining the crab meat with cider vinegar, onion, oil and ice cold water, named his creation “West Indies Salad”, to evoke memories of his travels and transport the minds and taste buds of his customers to the exotic islands.
Bayley’s patrons were head-over-heels for the dish and it soon was found on restaurant menu’s across the southeast. Now, 63 years later, it is still wildly popular and is a concrete staple on seafood restaurant menu’s today, with little of the recipe ever altered. West Indies Salad is definitely a favorite in our household, and a dish I recently enjoyed at Lucy B Goode in Gulf Shores, prepared by chef Randall Baldwin. The basic recipe for West Indies Salad below is similar to the original, and lets the Jumbo Lump Crab take center stage. 
West Indies Salad
- Total Time: 10 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian
Description
Gulf Coast flavors shine in this marinated crab salad. Perfect as an appetizer or light lunch.
Ingredients
- 1 small Vidalia onion, peeled and diced
- 1 lbs (454 g) jumbo lump Alabama crabmeat (remove any shell-don’t break lumps)
- Salt and freshly ground black pepper
- 1/2 cups (118 ml) vegetable oil
- 6 tbsp. cider vinegar
- 1/2 cups (118 ml) ice cold water
Instructions
- Spread half of the onion over the bottom of a large bowl.
- Cover with separated crab lumps.
- Add the remaining onion.
- Season with salt and pepper.
- Pour oil, vinegar, and ice water over everything.
- Cover and marinate for 2-12 hours.
- Toss lightly before serving.
- Serve cold as a salad on a bed of lettuce, or in a small bowl with a lemon wedge and Saltine crackers.
- For the best flavor, marinate for at least 2 hours, up to 12 hours.
Notes
- For a richer flavor, use avocado oil instead of vegetable oil.
- To prevent the crabmeat from becoming watery, ensure it’s thoroughly drained before marinating.
- Leftovers can be stored in the refrigerator for up to 2 days; the flavors will deepen over time.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 10
- Fiber: 1
- Protein: 20
- Cholesterol: 150
Frequently Asked Questions
What type of crab works best for West Indies Salad?
Fresh lump crab meat is the traditional choice and gives the best texture. Canned crab can work in a pinch, but drain it well and pat it dry so the salad does not turn watery.
How long should West Indies Salad marinate before serving?
At least 2 hours in the refrigerator allows the onion and vinegar to mellow and the flavors to meld into the crab. Overnight is even better if you have the time.
Can I make West Indies Salad ahead for a party?
Yes, it keeps well in the fridge for up to 24 hours. Give it a gentle stir before serving and taste for seasoning, since the acid can shift slightly as it sits.
I had this at Wintzell’s in Mobile twenty-something years ago on a family trip through the Gulf Coast, and it’s the taste I associate with that whole summer. The ice-cold water trick keeps the crab sweet without turning everything into a dressing, and nothing I’ve tried at home has landed as close to that Wintzell’s plate.
This West Indies Salad looks absolutely delicious! I love the vibrant colors and fresh ingredients. Can’t wait to try!
This looks absolutely delicious! I love how vibrant and colorful it is, and the combination of flavors sounds amazing. Can’t wait to try.
This recipe is wrong.
1 cup Wesson vegetable oil one cup vinegar some people like to use white or cider one cup ice water salt pepper 1 lb of crab meat pic marinate 24 hours
I’m not certain of the ? in the recipe. It is to read 1/2. It does say cider. Which is what I use. Along with ice. It is delicious. I would not make West Indies without the onion. Ice is key. Not so much the ice water. It melts over the time in the fridge. 12 hours is best. Overnight works too. 2 hours minimum.
The ‘?’ glitch has been removed. Thanks!