1 cup finely chopped onion, decided
1 pound lump crabmeat, picked free of shell
1/2 cup ice water
6 Tablespoons apple cider vinegar
1/2 cup vegetable oil
1/2 teaspoon salt
1 teaspoon ground black pepper
1 Tablespoons minced fresh parsley
In a small shallow glass or ceramic dish, evenly sprinkle 1/2 cup onion. In medium bowl, whisk together ice water and vinegar; slowly add oil, whisking to combine. Stir in salt and pepper. Pour over crabmeat mixture (do not stir) Cover , and refrigerate for at least 2 hours and up to 4 ounces. Sprinkle with parsley. Spoon into small chilled serving glasses Makes 8 glasses
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