Before you had to take a second mortgage on your home to buy lump crabmeat, this was my favorite salad. It still is, just not as often. You can still make it for 4 at home for the price of one serving in a restaurant. It has become a special occasion dish. I can find a special occasion any day.
I love servings this with fresh sliced garden tomatoes, deviled eggs, assorted crackers and No Knead Rosemary Bread.
Makes about 3 1/2 cups
1 pound lump crabmeat, picked over twice
1 medium-size sweet onion, diced
1/2 cup vegetable oil ( not olive oil)
1/3 cup cider vinegar
1/2 cup ice cubes (do not omit)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Garnish: fresh chopped parsley
Toss together all ingredients except parsley. Cover and chill at least 8 hours or up to 48 hours.