West Indies Salad is a variation of crab meat ceviche that originated in the Mobile, Alabama area and is still a regional seafood delicacy enjoyed today. [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. Per the first source, he was inspired while working as a ship steward on a ship docked in the Cayman Islands. In 2022, due to staffing issues, Bayley's announced its closure.
After the closure announcement was posted on Facebook, the post went viral in antiwork social media groups who claimed that Bayley's claim to the West Indies Salad is false and that he stole the recipe from an unnamed local woman, but this claim has very little evidence to prove its validity. [3] There are variations of the recipe, [4] but the ingredients should always include lump blue crab meat, diced sweet white onions, cider vinegar, [5] 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. [6] The dish is offered in many restaurants in the Mobile Bay area. [1]
Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Amerindian influences, as well as influences from the general cuisine of the Southern United States.
Gumbo is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly flavored stock, meat or shellfish, a thickener, and the Creole "holy trinity" ― celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder.
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups. Many regional cuisines exist, often based upon indigenous culture with some foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.
Trinidad and Tobago has a unique history and its food is influenced by Indian-South Asian, West African, Creole, European, American, Chinese, Amerindian, and Latin American culinary styles. Trinidad and Tobagonian food is dominated by a wide selection of seafood dishes, most notably, curried crab and dumplings. Trinidad and Tobago is also known for its prepared provisions, such as dasheen, sweet potato, eddoe, cassava, yam, soups and stews, also known as blue food across the country. Corresponding to the Blue Food Day event held annually in Trinidad and Tobago.
Green papaya salad is a spicy salad made from shredded unripe papaya. It was created by the Lao people and is a popular national dish of Laos. It also has become popular in Thailand and rest of the continental Southeast Asia, as well as Xishuangbanna (China).
Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
Callaloo is a popular Caribbean vegetable dish. There are many variants across the Caribbean, depending on the availability of local vegetables. The main ingredient is an indigenous leaf vegetable, traditionally either amaranth, taro leaves or Xanthosoma leaves.
Arab cuisine is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in baharat (spices), herbs, and foods. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
Cypriot cuisine is the cuisine of the island of Cyprus, shared by both Greek Cypriots and Turkish Cypriots.
A crab cake is a variety of fishcake popular in the United States. It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard, eggs, and seasonings. The cake is then sautéed, baked, grilled, deep fried, or broiled. Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the states of Maryland and Virginia. Although the earliest use of the term "crab cake" is commonly believed to date to Crosby Gaige's 1939 publication New York World's Fair Cook Book in which they are described as "Baltimore crab cakes," earlier usages can be found such as in Thomas J. Murrey's book Cookery with a Chafing Dish published in 1891.
Chicken salad is any salad with chicken as a main ingredient. Other common ingredients may include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles and a variety of mustards.
Poke is diced raw fish served either as an appetizer or a main course and is a popular dish in Hawaii. Traditional forms are aku and heʻe (octopus). Heʻe poke is sometimes called tako poke in places where the Hawaiian language is not spoken. Poke differs from other raw fish dishes in that it does not use citrus fruits as a curing agent.
The Feast of the Seven Fishes is an Italian-American celebration of Christmas Eve with dishes of fish and other seafood.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern and African influences.
Crab Louie salad, also known as Crab Louis salad or the King of Salads, is a type of salad featuring crab meat. The recipe dates back to the early 1900s and originates on the West Coast of the United States.
Mosca's is a Louisiana Creole Italian restaurant in Waggaman, Louisiana, near New Orleans. Operated by the same family since it opened in 1946, it has long been regarded as one of New Orleans' best restaurants, known for dishes such as Oysters Mosca, crab salad, Chicken a la Grande, and pineapple fluff.
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