Lulus Lower Alabama Caviar Recipes

SOUTH GEORGIA "CAVIAR"

Steps:

• Combine all the ingredients in a large bowl, stir gently to combine, and refrigerate overnight. Serve with corn chips. This recipe will keep in the refrigerator for up to 2 weeks.

SOUTHERN REDNECK CAVIAR

Steps:

• Mix all ingredients together.
• Refrigerate at least 8 hours before serving, so flavors can fuse (this is the key to this dish).
• Serve with Tostitos Scoops or whatever chips you prefer.

L.A. (LOWER ALABAMA) CAVIAR

Steps:

• Combine all dressing ingredients in a jar; cover tightly, and shake vigourously to dissolve sugar. Set aside. (sometimes I do this, sometimes I'm lazy)
• In a large bowl combine peas, bell peppers, onions, and tomatoes. Pour dressing over top and toss well.
• Refrigerate for at least 2hr before serving.
• Serve with chips (I recommend Tostito's scoops), saltines, or I've even seen people eat this with a spoon.
• NOTE: You don't have to use all the different bell peppers. This is just for color appeal. Also, you don't have to use cherry tomatoes. You can use grape tomatoes or if you're feeling really lazy, just dice a regular tomato. There's really no wrong way to make this.

EASY REDNECK CAVIAR

Steps:

• Drain all of the above.
• Stir in Ranch dressing until mixed well.
• Chill and serve with tortilla chips.

MR. BAYLEY'S WEST INDIES SALAD

Steps:

• Follow these instructions to the letter!
• Spread half of onion over bottom of large bowl.
• Cover with separated crab lumps.
• Add the remaining onion.
• Salt and pepper.
• Pour oil, vinegar and ice water over all.
• Cover and marinate 2-12 hours.
• Toss lightly before serving.
• Serve as a"salad" on a bed of lettuce or on crackers as an appetizer.
• Variation: Substitute royal red shrimp for the crabmeat.