Crabmeat West Indies Salad (Spicy)

From the Kitchen of Brett Broussard

1 Medium red onion (chopped fine)
1 pound fresh lump crabmeat
4 Ounces of Wesson oil
3 Ounces apple cider vinegar
4 Ounces cup ice water
1 Tablespoon Chopped Jalapeno
1/2 Cup of Roasted Corn
Salt and pepper

Mix oil, vinegar, and ice water together and pour over lump crabmeatl. Season with salt and pepper and cover and marinate 2-12 hours. Toss lightly before serving.

Notes: This salad is the quintessential regional dish of the Lower Alabama Gulf Coast area. It was invented by the late Bill Bayley, who owned a steak and seafood restaurant of
good repute. The longer it marinates the better. The recipe sounds simple, but the results are incredibly delicious.