1 medium sweet onion, diced fine
1 pound fresh lump crabmeat
Salt and pepper
6 tablespoons Arbequina Extra-Virgin Olive Oil
6 tablespoons Red Barrel Aged Wine Vinegar
6 tablespoons ice water
5 mint leaves, chopped
Zest of 1 lemon
Mix onion, crab, salt, and pepper in mixing bowl.
Add Arbequina EVOO, Red Barrel Aged Wine Vinegar, and ice water. Marinate for 2 to 10 hours.Before serving, toss with lemon zest and mint. Serve over mixed greens.