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1 lb. white lump crab meat
1 1/2 c. chopped onion
3 oz. white vinegar
3 oz. Wesson oil
3 oz. ice water
salt and pepper to taste

Layer crab meat, onions, salt and pepper. Mix vinegar,
oil and ice water and pour over mixture. With a fork, pierce
and let juice seep in. Do NOT stir. Refrigerate for at least
2 hours.

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