West Indies Crab Appetizer

Found in the cookbook of my mother's, Some Like It South, which is the Junior League of Pensacola cookbook. Always a hit, and it makes a large portion so is great for a crowd that would otherwise devour a little tiny dip. 

1 pint of jumbo lump crabmeat 

4 oz apple cider vinegar 

4 oz extra virgin olive oil 

4 oz ice water 

1 white onion, finely chopped 

salt and pepper 

 Place a layer of onion in bottom of a 1-quart glass bowl. Then add layer of crabmeat. S&P to taste. Continue layering until crabmeat is completely used. Pour oil over crabmeat, then vinegar, then water. Cover and refrigerate several hours. Toss before serving.