West Indies Salad - cooking recipe

Ingredients

1 medium onion, chopped fine
1 lb. fresh lump crab meat
4 oz. Wesson oil
3 oz. cider vinegar (not white vinegar)
4 oz. ice water
salt and pepper
1 tsp. sugar

Preparation

Spread half of the onion over bottom of large bowl.
Cover with separated crab lumps and then remaining onion.
Salt and pepper to taste.
Pour oil, vinegar and ice water over all. Sprinkle sugar on top.
Cover and marinate in refrigerator for 12 to 24 hours.
Toss lightly before serving.