• 1 pound fresh lump crabmeat
• 4 ounces cooking oil
• 4 ounces ice water
• 1 medium onion, chopped fine
• 3 ounces cider vinegar
• salt and pepper

Combine all of the above ingredients and refrigerate for 3 or more hours before serving.

Serving suggestions
Serve on a lettuce leaf with saltine crackers.