Ah, crabmeat in a salad…nothing more southern than that…or West Indian apparently. This is really a lovely cooling salad. It is way retro in that it is a layered salad…toss it tableside for drama!
1 pound fresh lump crab meat
1 medium onion, chopped fine
4 ounces Wesson oil (really any light salad or olive oil will work fine)
3 ounces cider vinegar
4 ounces ice water
Salt and pepper to taste
Divide chopped onion in half and spread one-half over the bottom of a large mixing bowl. Place the crab meat over this. Then spread the balance of onion on top of this. Salt and pepper to taste. Pour over all in this order: the oil, vinegar and lastly the ice water. Cover and place in refrigerator to marinate from two to 12 hours. When ready to serve, toss lightly but do not stir.