Celebrity Chef: West Indies Crab Salad

2 small to medium size onions diced small
1 pound crab meat
1/2 cup white vinegar
1/2 cup oil
1/2 cup ice water
1/2 tsp salt
1/2 tsp pepper

This recipe is constructed in layers.

Take a serving dish with a flat bottom and place half of the diced onions on the bottom layer.

cover with 1/4 tsp salt and 1/4 tsp pepper.

The next layer is the pound of crab meat.

layer with the rest of the diced onions.

cover with 1/4 tsp salt and 1/4 tsp pepper.

First, pour the 1/2 cup vinegar, followed by the 1/2 cup oil, then the 1/2 cup ice water.

Leave layered and place in refrigerator.

Refrigerate for 12 to 24 hours before serving.

Serve cold with the cracker of your choice.

This dish can be garnished with lettuce and lemon wedges.

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