1 med. onion, chopped fine
1 lb. fresh white lump crabmeat
4 oz. Wesson oil
3 oz. white vinegar
4 oz. ice water
Salt & pepper

Spread half of onion over bottom of large bowl. Cover with separated crab lumps and then remaining onion. Salt and pepper. Pour oil, vinegar, ice water over all. Cover and marinate for 2-12 hours. Toss lightly before serving. Serve with crackers on a bed of lettuce.