BAHAMIAN CRAWFISH (LOBSTER) SALAD
In the Bahamas we use the words crawfish and lobster interchangeably, but we refer to the spinney crawfish, which has to feelers instead of claws.
3 med. Lobster Tails
1 sml Onion (diced fine)
½ Green bell pepper
2 tbsp Mayonnaise
1 Hot pepper (diced fine)
½ med. Tomato (diced medium)
Place lobster tails (in shell) with a dash of salt into a pot of water, just covering lobster and bring to boil. Cook 10 minutes. In the meantime, prepare vegetable and place in a medium bowl. Remove from heat and drain water. Fill with cold water to cool lobster. Remove lobster meat from the shell by using a large knife to break the cross bone at the sides of the shell (please be careful). Once you have broken the cross bones the thin skin will lift easily revealing the succulent meat. Separate the meat from the shell then de-vein. Cut the lobster into small chinks add to bowl of other ingredients. Add mayonnaise, salt to taste and squeeze the limejuice into the bowl. Mix until blended. Chill before serving.
This regal appetizer can be served on a bed of lettuce with a wedge of lime or on crackers as hors d’ oeuvres
BAHAMIAN CONCH SALAD
This salad is makes a wonderful appetizer. And the experience of having your conch removed from the shell right before your eye makes it taste even better.
2 med. Conch
1 sml Onion (diced)
½ med. Bell pepper
1 sml Tomato
½ cup Lemon /Lime juice
1 Sour orange or 2 tablespoons of fresh orange juice
1 Hot pepper
Salt to taste
Wash two skinned conchs in some of the limejuice. Dice conch into chunky bite sizes pieces. Combine all ingredients adding salt to taste. If you find the salad is too tart add a little orange juice. Mix well and allow to marinade 10 minutes before serving.
This coleslaw will add a burst of colour to your plate, like the colour of our Junkanoo Festival and it will be almost as satisfying to your soul. Coleslaw is a regular side dish on many Bahamian tables. So get in the swing and make it a part of your home cooking menu.
1 small Cabbage head (shredded fine)
¼ small Red Cabbage head (shredded fine)
1 med. Carrot (grated)
1 small Onion, diced fine
¼ cup Raisins (optional)
1 tsp Lemon juice
¼ tsp Sugar
1/8 tsp salt
2-3 tbsp Mayonnaise
Combine cabbage, carrots, onion and raisins in a large bowl. Sprinkle sugar, salt and lemon juice into bowl. Add mayonnaise and mix until blended. Chill in refrigerator at least 10 minutes, mix before serving. To add a little more fiesta, chop an apple into fine pieces and add to mixture.