1/4 c. olive oil
1 1/4 tsp. salt
1/4 tsp. dry mustard
1 tbsp. fresh minced parsley
2 tbsp. lime juice
3 tbsp. white wine vinegar
3/4 tsp. black pepper
1/4 tsp. basil
1 1/4 c. chopped red onions
1 lb. crabmeat (cooked)

Combine all ingredients except crabmeat in a stainless steel or porcelain bowl. Mix thoroughly, then add crabmeat. Toss gently with a fork until mixed well and moistened. Cover with plastic and refrigerate for at least 4 hours, or overnight. Serve well chilled.

Serves 4. Will last up to 5 days in refrigerator.