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

Spread 1/2 onion over bottom of large bowl. Cover with crabmeat. Top with remaining onion. Pour oil, water, vinegar and lemon juice over salad. Season with salt and pepper. Cover with plastic and refrigerate at least 2 hours before serving. Toss.