Ingredients:

1/4 cup olive oil
3 tablespoons white wine vinegar
1 1/4 tsp. salt
3/4 tsp. black pepper
1/4 tsp dry mustard
1/16 tsp ground thyme
1/4 basil
1 tbs frech minced parsley
1 1/4 cup chopped onion
1/8 tsp sugar
2 tbs lime juice
1 pound crabmeat

Cooking Instructions:

Combine all ingredients except the crabmeat in a stainless steel or porcelain bowl. (Marinads develop a metallic taste in most other materials.)
Mix thoroughly, then add the crabmeat.
Toss gently with a fork until thoroughly mixed and moistened.
Cover with plastic bowl & refrigerate for at least 4 hours…or overnight.
Continue to mix at intervals.
Serve well chilled. Serves 4. (Will last up to 5 days in refrigerator)