West Indies Salad

This salad sure made for a good appetizer during our dinner party last weekend.... it completely disappeared. Lots of people just eat it right out of a bowl, but I prefer eating it on a saltine cracker. I'm just weird like that. This recipe came from a restaurant called Bayley's Steak House in Mobile, Alabama. My grandparents rave about that place, but I've yet to try it. Mr. Bayley apparently invented this salad (or so the story goes).
We visited my grandparents on Saturday, and I was so excited to be able to take them some of the West Indies Salad I'd been raving about from their favorite restaurant. They really enjoyed it.

Ingredients:
1 medium sweet onion, chopped fine
1 pound fresh jumbo lump crab meat (rinse & pick)
4 ounces vegetable oil
3 ounces cider vinegar
4 ounces ice water
Sea Salt & Black Pepper, to taste
Chopped parsley, chopped (optional)
Juice of half a lemon (optional)

Directions:
Spread 1/2 of onion over bottom of a large bowl. Cover with crab lumps and then the remaining onion. Add salt & pepper. Pour oil, vinegar, & ice water over all. Cover and marinate overnight. Toss lightly before serving.
You can also sprinkle some freshly chopped parsley and squeezed lemon juice on top, if desired. Serve with a slotted spoon.