West Indies Salad

Ingredients

• 1 small yellow onion, peeled
• 1 lb. jumbo lump crabmeat, well picked over
• ¹⁄₂ cup vegetable oil
• 6 tbsp. cider vinegar
• Salt and freshly ground black pepper

Instructions

1. Finely chop onion. Spread half of the onions in the bottom of a medium mixing bowl. Arrange crabmeat on top of chopped onions, then cover with remaining onions. Season to taste with salt and pepper.
2. Pour oil, vinegar, and ¹⁄₂ cup ice-cold water over salad. Cover and marinate in the refrigerator for at least 2 hours or overnight. Toss lightly before serving.