WEST INDIES SALAD

Ingredients

1 medium onion, finely chopped
1 pound fresh lump crabmeat
Salt and pepper to taste
1/2 cup vegetable oil
3 ounces cider vinegar
1/2 cup ice water

Preparation

Sprinkle half of chopped onion over the bottom of glass serving bowl. Place crabmeat over onions. Top with remaining onion. Salt and pepper to taste. Pour oil, then vinegar, then ice water over all. Cover and refrigerate at least 2 hours before serving. When ready to serve, toss lightly. Makes 4-6 servings.