In 1978, the summer before Hurricane Fredrick hit the Alabama Gulf Coast in September 1979, Bill and I and our kids vacationed on the lagoon in Gulf Shores at the home of Katherine and R.L. Musgrove, along with their son, Pete, and several other Musgrove family members. We were “adopted” family since Bill and Pete had been roommates at Auburn. While we were there, we crabbed and enjoyed fresh crabmeat West Indies salad that Mrs. Musgrove made. It had finely chopped fresh grown small green onions and was tangy and chilled. I found a new culinary pleasure!
Tonight as I strolled through Winn Dixie, there was a special on lump crabmeat. I was hungry and my mouth watered with the memory of Mrs. Musgrove’s salad. I bought it and came home, checked online for a recipe. There it was…..just as I remembered it! A note stated that it was a Mobile, Alabama specialty, originated by a local restauranteur, Bill Bayley, in 1947 .
1 lb. lump crabmeat
Salt and pepper
1 small yellow onion (or fresh small green onions)
1/2 cup oil
6 Tbsp. cider vinegar
1/2 cup ice cold water
Mix. Cover and marinate in refrigerator 2 hours or overnight. Toss and serve. (Even freshly made, however, it was delicious! It’ll be even better tomorrow, no doubt!)
The Musgrove’s home was blown entirely away in Hurricane Frederick. They rebuilt with a different floorplan. We visited again from time to time, but that first summer in Gulf Shores was the most memorable, in large part to the delight of West Indies salad!