1 med. onion, finely chopped
1 lb. cooked crab meat
1/2 c. vegetable oil
1/2 c. ice water
5 tbsp. cider vinegar
1 tbsp. fresh lemon juice
Salt and freshly ground pepper

Spread half of the onion over the bottom of a large bowl. Cover it with the crabmeat. Top with the remaining onion. Pour oil, water, vinegar, and lemon juice over. Season with salt and pepper. Cover with plastic and refrigerate at least 2 and up to 12 hours. Toss before serving.