West Indies Crab Salad

1 small onion, finely chopped 1/8 t. pepper

2 T. oil 2- 6 oz. Cans crabmeat, drained and flaked

2 T. cold water or use ½ lb. Fresh crabmeat, flaked

1 ½ T. cider vinegar

1 bay leaf

¼ t. salt

red leaf lettuce

lemon wedges and parsley

Mix onion, oil, water, vinegar, bay leaf, salt and pepper in large bowl. Gently stir in crabmeat – cover and refrigerate at least 1 hour. Remove bay leaf. Using slotted spoon – spoon onto 4 lettuce lined plates. Garnish with lemon wedges and parsley. Makes 4 servings.

Submitted by: Yvonne Shaw