| 2 tbl | olive oil |
| 1¼ tsp | white vinegar |
| ¾ tsp | salt |
| ¼ tsp | freshly ground black pepper |
| ¼ tsp | dry mustard |
| ¼ tsp | ground thyme |
| 1 tbl | dry basil |
| 1 tbl | fresh minced parsley |
| ½ tsp | sugar |
| 1 | lime, juice only |
| 1 lb | lump white crab meat (the fresh stuff, not that pasteurized, canned crap) |
Bayley's Restaurant in southern Mobile invented a dish they called "West Indies Salad". Theirs uses only vinegar, oil, salt & pepper, and ice water. This is my version with a little more spice.
Combine all ingredients except the crab meat in a stainless steel, plastic, or porcelain bowl. Stir together then add the crab meat. Toss gently with a fork until thoroughly mixed. Cover and refrigerate for at least 4 hours...or overnight. Serve well chilled with crackers.