While I have plenty of family from The Gulf Coast who I’ve enjoyed a basket of crab claws with, I’m hesitant to admit that I never tried West Indies Salad until quite recently. My first taste was at Dyron’s Lowcountry in Mountain Brook. Led by Chef Chris Melville, the Dyron’s team makes a version that stays tried and true to the original: bits of sweetness from the onion, perfectly salty, and served ice-cold.
My next encounter with the famous salad came courtesy of Chef Bill Briand at Little Bird in Fairhope. His West Indies has the addition of lemon and mint, and is served with fire crackers (Saltines seasoned with chili and garlic, and absolutely addicting). I had to restrain myself from ordering another round before even getting to the main entrée.
Like so many Southern staples, West Indies Salad has a storied past of how it became a permanent fixture on Gulf Coast tables. And while it remains closely tied to region, Alabama restaurants across the state have adopted, and adapted, this perfect Southern appetizer.
The History of West Indies Salad
From a Southerner’s perspective, West Indies Salad is called a “salad” simply because the ingredients are mixed together in a bowl. There’s no lettuce or leafy green requirement here; the salad consists of crab, onion, oil, vinegar, and time…