Bill Bayley’s West Indies Salad
1 medium onion, chopped fine
1 lb fresh lump crabmeat
4 ounces Wesson Oil
3 ounces cider vinegar
4 ounces ice water (as cold as you can get it)
salt and pepper
Follow these instructions to the letter or it ain’t Bayley’s!
Spread half of onion over bottom of large bowl.
Cover with separated crab lumps.
Add the remaining onion.
Salt and pepper.
Pour oil, vinegar and ice water over all.
Cover and marinate 2-12 hours.
Toss lightly before serving.
Serve as a "salad" on a bed of lettuce or on crackers as an appetizer.