West Indies Salad from Little Bird

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This recipe is from the summer 2026 edition of Mobile Baykeeper’s print quarterly, CURRENTS. The magazine is mailed to active members who have given more than $50 in the past year. To get on the magazine’s mailing list, donate here.

INGREDIENTS

2 lbs jumbo lump crab

WEST INDIES MARINADE

1/4 cup minced shallots

1/2 cup canola oil

1/2 cup apple cider vinegar

1 tbsp kosher salt

Zest of 1 lemon

Zest of 2 preserved lemons (minced)

3/4 cup sushi vinegar

SUSHI VINEGAR

6 tbsp rice wine vinegar

6 tbsp granulated sugar

FIRECRACKERS

1 box saltine crackers

1 tbsp garlic powder

1 package ranch powder

1 tbsp onion powder

1 tsp red pepper flakes

1 cup canola oil

DIRECTIONS

WEST INDIES MARINADE - Mix all ingredients together with lump crab and refrigerate overnight.

SUSHI VINEGAR - Bring to boil, melt sugar, cool.

FIRECRACKERS - Mix dry ingredients. In mixing bowl, mix crackers with dry ingredients and oil until coated. Toast in oven at 300 degrees for 3 minutes.

CURRENTS

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