West Indies Salad - cooking recipe

Ingredients

1 white onion, finely chopped
1 lb. fresh lump and claw crabmeat
3 oz. Wesson or Crisco oil
2 oz. vinegar (apple cider)
3 oz. ice water
salt and pepper

Preparation

Mix all ingredients well.
Cover and refrigerate at least 2 hours before serving.
Toss again lightly and serve on lettuce.