West Indies Crab Salad

Chef: Roscoe Hall | Writer: Catherine Jessee | Food Stylist: Lauren Sharp Gavin  |  Seafood: Crab

According to Roscoe Hall, there are endless versions of West Indies Crab Salad. At its core, it is the perfect ratio of holy trinity (or onions, peppers, and celery), tossed with crab and a tart acidic juice, like vinegar or citrus. Local community cookbooks record this recipe as early as the 1964 in Mobile, Alabama, which many claim is the epicenter of the dish. “I’ve only had it in Alabama and Georgia,” Roscoe says, as the recipe picks up attention as far as New Orleans in the Times Picayune—but one thing is certain: the dish is popular throughout the gulf and likely originated in southern Alabama.

What you need


1 lb Fresh Crab

1 Cup Thinly Sliced Trinity, (about 1/3 cup ea. of yellow onion, celery, and green bell pepper)

1/4 Tsp West Indies Spice Blend, or more to taste

1/3 Cup Fresh Lime Juice

Lettuce, for serving

Crushed Crackers (such as Saltines), for serving



In a large bowl, toss crab, 1/4 tsp. Spice Blend, and lime juice. Season to taste with salt & fresh black pepper. Serve immediately with lettuce and crushed crackers, if desired.

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