West Indies Salad in Avocado

Posted at http://www.deepsouthdish.com/

Ice and water, about a cup
1 medium onion, minced
1 pound fresh lump crabmeat
Salt and pepper, to taste
4 ounces of ice water 
4 ounces first pressed, extra virgin olive oil
4 ounces of apple cider vinegar
Avocado, halved but unskinned

Put water and ice in a container to get the water ice cold.  Meanwhile, in a medium sized glass bowl, place half of the onion into the bottom of the bowl.  Sprinkle the crab on top of the onion and put the remaining onion  on top of that. Sprinkle with salt and pepper. Mix  4 ounces of the ice water, together with the olive oil and vinegar and pour that on top of the crab and onion mixture. Cover and refrigerate for several hours or overnight. Serve over salad greens, stuffed in a tomato, spooned onto a cracker or like here, in an avocado.

Serves 4 to 6