1 med. onion, chopped
1 lb. lump crabmeat
4 bay leaves
2/3 c. white vinegar
1/3 c. ice water
2/3 c. vegetable oil
Tabasco or Texas Pete sauce to taste (8 to 10 drops)
5 generous pinches of salt
Black pepper to taste
1 tsp. or to taste McCormick's salad supreme

Arrange onion and crabmeat in layers. 3 layers onion and 2 layers crabmeat. Push the bay leaves down into the layers. Mix other ingredients and pour over crabmeat and onion, covering completely. Do not stir. Marinate in refrigerator at least 4 hours. Remove bay leaves before serving.